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–+ servings

Asian Rice Cakes With Tofu, Mushrooms and Eggplant

Chewy Asian rice cakes stir-fried with tofu, mushrooms, and Chinese eggplant in a rich soy glaze. A quick, flavorful, plant-based recipe ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 2 people

Ingredients
  

Main Ingredients:

  • 250 g firm tofu
  • 400 g dry rice cakes
  • 3 large king oyster mushrooms
  • 3 Chinese eggplants
  • 2 cloves garlic minced
  • 1 teaspoon oil for tofu
  • 2 tablespoon vegetable oil
  • Chopped green onion for garnish

Sauce:

  • 1.5 tablespoon regular soy sauce
  • 1.5 tablespoon dark soy sauce
  • 2 teaspoon sugar
  • 2 teaspoon cornstarch
  • ¼ cup + 3 tablespoon water
  • ⅛ teaspoon ginger powder
  • a pinch of Chinese five spice optional

Instructions
 

Air-Fry the Tofu

  • Crumble tofu and toss with 1 teaspoon oil and salt. Air fry at 200°C (400°F) for 15–20 minutes, stirring halfway, until golden and lightly crisp.
    250 g firm tofu, 1 teaspoon oil

Dry-Sear the Mushrooms

  • Heat a wok without oil. Add sliced king oyster mushrooms and cook until they release moisture and brown.
    3 large king oyster mushrooms, 2 tablespoon vegetable oil

Add Oil & Eggplant

  • Add 1.5 tablespoon vegetable oil and the sliced Chinese eggplant (cut into strips, then quartered). Stir fry until soft and slightly caramelized.
    3 Chinese eggplants

Add Aromatics

  • Add minced garlic, ginger powder, and Chinese five spice. Stir until fragrant.
    2 cloves garlic, ⅛ teaspoon ginger powder, a pinch of Chinese five spice

Prepare Sauce

  • In one bowl, mix regular soy, dark soy, and sugar.
    1.5 tablespoon regular soy sauce, 1.5 tablespoon dark soy sauce, 2 teaspoon sugar
  • In a second bowl, combine cornstarch and water to form a slurry.
    2 teaspoon cornstarch, ¼ cup + 3 tablespoon water

Cook Rice Cakes

  • Boil rice cakes for 3–5 minutes (soaking beforehand 20–30 minutes is optional). Drain well.
    400 g dry rice cakes

Combine

  • Add tofu and mushrooms to the eggplant. Add cooked rice cakes, then pour in the soy mixture followed by the slurry. Toss until glossy and coated.

Serve

  • Finish with chopped green onions. Serve warm.
    Chopped green onion
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