Easy Aubergine Stir Fry
This aubergine stir fry is packed with flavor, filling, and high-in proteins – 32 grams of plant-based protein per serving. It’s perfect for when you want a super satisfying meal on the table in 30 minutes.
Nutty soba noodles, tender melt-in-your-mouth aubergines, and chewy tempeh come together in a rich sauce that hits every note: sweet from agave syrup, salty from tamari, and deeply umami thanks to fermented chili paste. Every bite is silky, saucy, and full of flavor.
If you’re into bold, layered flavors and crave meals that nourish and comfort, this one’s for you.
Make a bigger batch of this stiry fry and keep in the fridge for the week, it reheats beautifully, so it’s a great option for meal prep or next-day lunches.
If you like eggplant, you need to try Vegan Aubergine Schnitzel.
For more tempeh recipes, see Best Air fryer Tempeh Topping, Stuffed Courgette, and Vegan Bacon.
If you love fusion recipes similar to this Aubergine Stir Fry, you need to try Kimchi Udon with Peanut Butter, Vegan-Tteokbokki, and Creamy Miso Mushroom Pasta.
Table of Contents
Why you’ll love this recipe
- It’s bold and flavorful, with a rich umami sauce that brings everything together.
- Ready in just 30 minutes, it’s the kind of meal you can whip up even on a busy weeknight.
- Nutritious and satisfying – high in plant-based protein (this recipe packs 32 gram of protein and an average person needs cca 1g of protein per kg / 0.5 grams per pound), fiber, and complex carbs to keep you full for hours.
- It’s great for meal prep too, so you can cook once and enjoy it all week long.
Ingredients
- Soba noodles – These thin Japanese noodles are made mostly from buckwheat flour, often naturally rich in protein and fiber, and also gluten-free if made from 100% buckwheat. They have a subtle nutty, earthy flavor and a smooth, firm texture that pairs perfectly with savory sauces.
- Tempeh – A block of fermented soy beans with a nutty flavor and chewy texture.
- Aubergine (eggplant) – Any variety will work! Once cooked, aubergine becomes tender and silky, adding a meaty texture that soaks up flavor beautifully.
- Garlic, ginger, and fermented chili paste or Sichuan dou ban jiang (Amazon Link – https://geni.us/Sichuan-dou-ban-jiang)- This trio forms the aromatic base of the stir-fry, bringing heat, depth, and bold flavor to the dish. The fermented chili paste can be replaced by chili flakes.
- Tamari, agave syrup, rice vinegar, water, and starch – These come together to create a glossy, sweet-and-salty stir-fry sauce that coats every bite. It’s umami-rich, balanced, and seriously addictive.
How to make Aubergine stir fry
Prepare the aubergine
- Slice the eggplant and soak it in a bowl of salted water (about 1 tablespoon of salt).
- Let it sit while you prep everything else, this draws out excess moisture, softens the texture, and helps it soak up less oil later on.
Cook tempeh
- Cut the tempeh into small squares.
- Heat a pan or wok over high heat, add a splash of oil, and pan-fry the tempeh until golden and crispy on both sides.
- Remove from the pan and set aside.
Cook the aromatics
- In the same pan, add a bit more oil and toss in the ginger, garlic, and fermented chili paste or chili flakes.
- Fry for just a minute or two, until the garlic becomes fragrant — don’t let it brown, as it can turn bitter.
Cook aubergine
- Drain the eggplant and add it to the pan with the aromatics.
- Season with a teaspoon of salt and cook for around 15 minutes, stirring occasionally, until tender.
- If it starts sticking or looks dry, add a splash of water or a bit more oil.
Boil the soba noodles
- Cook the soba noodles one minute less than what’s written on the package, they’ll finish cooking in the stir fry.
Make the stir fry sauce
- In a small bowl, mix together: 2 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp agave, ⅓ cup water, and 1 tsp starch.
- Pour the sauce into the pan and stir well. Let it simmer for a minute to thicken slightly.
Bring it all together
- Add the cooked tempeh and drained noodles to the pan. Toss everything together until nicely coated.
- If the sauce feels too thick, loosen it with a few tablespoons of water.
- Garnish with toasted sesame seeds.
Recipe video
Similar recipes
Vegan Aubergine Schnitzel
1 hour 30 minutes
Kimchi Udon With Peanut Butter
10 minutes
Easy Vegan Tteokbokki Recipe
15 minutes
Creamy Miso Mushroom Pasta (Vegan)
20 minutes
Aubergine Stir Fry
This aubergine stir fry is packed with flavor, filling, and high-in proteins – 32 grams of plant-based protein per serving. It's perfect for when you want a super satisfying meal on the table in 30 minutes.
Equipment
- 1 Large frying pan or work
- 1 Spatula
- 1 Medium pot
- 1 Colander
- 1 Cutting board
- 1 Lagre knife
- 1 Medium bowl
- 1 Small bowl
Ingredients
- 1 whole eggplant
- 150 grams soba noodles
Fried tempeh
- 2 tablespoons canola oil
- 200 grams tempeh
Aromatics
- 2 tablespoon canola oil
- 1 tablespoon garlic minced
- 1 teaspoon fermented chili paste optional
- 1 tablespoon ginger grated
Sauce
- 2 tablespoon tamari
- 1 tablespoon rice vinegar
- 1 tablespoon agave
- 1 teaspoon starch
- 1/3 cup water
Instructions
1. Soak the aubergine
- Slice and soak in salted water (1 tbsp salt) while you prep the rest — this softens it and reduces oil absorption.
2. Cook tempeh
- Cut into small squares. Fry in hot oil until golden on both sides. Set aside.
3. Sauté aromatics
- In the same pan, heat 2 tbsp oil. Sauté garlic, ginger, and chili paste or flakes for 1–2 minutes, until fragrant.
4. Cook aubergine
- Drain and add to pan. Season with 1 tsp salt. Cook for ~15 minutes, stirring occasionally. Add water or oil if it gets dry.
5. Boil soba noodles
- Cook 1 minute less than package instructions. Drain and set aside.
6. Make the sauce
- Mix: 2 tbsp tamari, 1 tbsp agave, 1 tbsp rice vinegar, ⅓ cup water, 1 tsp starch.
7. Combine everything
- Add sauce to the pan, cook 1 minute until it thickens. Stir in tempeh and noodles. Toss to coat. Add water if needed.
Notes
- Mise en place / Prep ahead: Have everything sliced and measured as the cooking moves fast.
- Watch the heat: Keep water nearby in case the pan gets too dry or the sauce thickens too quickly.
- Garlic & ginger: Sauté just until fragrant — no more than 1 minute to avoid bitterness.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in a pan over medium heat with a splash of water to loosen the sauce.
Nutrition
Calories: 751kcalCarbohydrates: 77gProtein: 32gFat: 39gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 21gTrans Fat: 0.1gSodium: 1612mgPotassium: 672mgFiber: 13gSugar: 8gVitamin A: 0.5IUVitamin C: 3mgCalcium: 151mgIron: 5mg
FAQs
Are soba noodles gluten free?
Soba noodles can be gluten-free, but not always. Traditionally, soba is made from 100% buckwheat flour, which is naturally gluten-free. However, many store-bought soba noodles also include wheat flour to improve texture and elasticity.
We love Asian-inspired recipes, and this Aubergine Stir Fry is our go-to when we need a nourishing and filling dish with a lot of flavor. If you have tried this recipe, please let us know how it turned out in the comments – and please give the recipe a rating if you loved it!