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Shrimp Stir-Fry with Eggplant and Tofu

A Shrimp Stir-Fry with Eggplant and Tofu was always my answer to a busy week night. Even on weekends, this still topped the list. I made this shrimp stir fry with eggplants from whatever I found in my refrigerator at a moment’s notice. I pan-fried a slab of tofu, extra firm and sliced some scrambled eggs. Both added a delightful protein twist to this easy family meal, which I poured over rice. This vegetable dish saute serves 2 to 4.
Course: Dinner, Lunch, Vegetables
Cuisine: Asian, Filipino
Keyword: Shrimp Stir Fry Eggplants Tofu
Servings: 2 people
Calories: 260kcal
Author: Elizabeth Ann Quirino


  • Large Wok or large skillet


  • 1/2 pound large fresh shrimps peeled, deveined, tails removed
  • 1 package (75 g) extra firm tofu drained
  • 1/4 cup vegetable oil
  • 2 cloves garlic minced
  • 1 whole medium-sized onion sliced
  • 1/2 teaspoon sliced fresh ginger strips
  • 2 Tablespoons soy sauce
  • 2 Tablespoons Shao Xing rice wine
  • 1 cup vegetable broth
  • 2 whole Asian eggplants sliced, or use aubergines, total 2 cups sliced
  • 2 whole eggs, scrambled sliced in 2-inch strips
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 2 stalks scallions chopped for garnish
  • for serving steamed jasmine white rice


  • In a large skillet, over medium high heat, add 1/8 cup vegetable oil. Pan fry the whole slab of extra firm tofu. Cook till it turns brown, for  3 to 5 minutes on each side. Turn only once and handle tofu gently. Remove from skillet and drain on paper towels to remove excess oil.
  • In the same large skillet, add the remaining vegetable oil. Over medium-high heat, saute the garlic, onions, ginger. Add the shrimps, soy sauce and rice wine. Pour in the broth. Cook till shrimps turn from grey to pink, in about 8 minutes.
  • Add the sliced eggplants. Season with salt and pepper. Cook till vegetables are soft, for 10 minutes. Top with sliced scrambled eggs and tofu. Serve hot over boiled jasmine white rice. Garnish with scallions.


Serving: 1g | Calories: 260kcal | Carbohydrates: 4g | Protein: 2g | Fat: 27g | Saturated Fat: 22g | Sodium: 2641mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg