Eggplant, Tofu & Sugar Snap Peas with Ginger & Soy Dressing

Eggplant, Tofu and Sugar Snap Peas with Ginger and Soy dressing combines smoky eggplant with crunchy sugar snap peas and asparagus, complimented by silky smooth tofu for some plant-based protein. Bringing all the elements together are warming ginger, garlic and sesame oil for some Asian inspired flavour.
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  • Ingredients



  • 1 eggplant, quartered lengthways, then each quarter halved diagonally
  • 300gm sugar snap peas
  • 340gm asparagus, trimmed and thickly sliced diagonally
  • 600gm silken tofu, cut into 4cm cubes
  • 2 tbsps vegetable oil or other neutral oil
  • 2 tsps sesame oil
  • 1 garlic clove, bruised
  • Snow pea tendrils, to serve

Ginger & soy dressing

  • 60mLs (¼ cup) light soy sauce
  • 2 tbsps rice wine vinegar
  • 2 large tbsps pickled ginger, finely chopped
  • Pinch of coconut sugar
  • 1 spring onion, cut into julienne
  • 1 tsp roasted sesame seeds, plus extra to serve


  1. Steam eggplant until tender (12-15 minutes), then tear into smaller pieces.
  2. For ginger and soy dressing, whisk soy sauce, vinegar and ginger in a bowl, then stir in sugar, spring onion and sesame seeds.
  3. Blanch peas and asparagus in a large pan of boiling salted water (2-3 minutes). Drain, refresh in iced water, then drain again. Pat dry with paper towels, then place in a bowl with eggplant and tofu. Add dressing, season to taste, and toss gently to coat.
  4. Heat oils in a saucepan over high heat. Remove from heat, add garlic and stand for 1 minute to infuse. Spoon garlic oil over salad, scatter with pea tendrils and top with sesame seeds to serve.

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