Jerked Hoisin Eggplant with Garden fresh Broccoli and Fried Tofu

I’m getting into the healthy food bowl craze after all! I love this amazing bowl of incredible flavors to create a sweet and spicy hoisin sauce, fresh steamed broccoli, tofu and noodles.

Homemade hoisin sauce is so much better when you make it yourself. It’s free of preservatives and all the junk that’s in the bottled version. Double the recipe and keep the remaining sauce in your fridge, It will keep for a month or more!


Makes 2 servings

Prepare these ingredients for the bowl and keep warm

  • ½

    cup fresh steamed broccoli

  • ½

    cup baked or fried cubed tofu

  • ½

    cup cooked Ramen, I use @nonalim

Prepare the Jamaican Jerk Hoisin Sauce

  • ¼

    cup gluten-free soy sauce

  • 2

    tbsp natural peanut butter (I used @laurascudders)

  • 1

    tsp Healthy On You® Spice Spice Baby Asian 6 Spice

  • 1

    tsp Healthy On You® No Woman No Spice Jamaican Jerk Spice

  • 1

    tbsp honey

  • 2

    tsp rice vinegar

  • 2

    tsp toasted sesame oil

  • 1

    garlic clove, minced

Eggplant and Shiitake Mushroom Stir Fry

  • 1

    medium-sized shiitake mushrooms, stems removed and caps slices ¼ thick

  • 1

    6-8 inch Chinese eggplant sliced thin on the diagonal

  • 6

    large garlic cloves, crushed

  • 2

    tbsp grapeseed oil or any neutral oil

  • ¼

     cup chopped scallions (optional)

  • ¼

    tbsp chopped cilantro (Optional)

Make the Hoisin Sauce

  1. Combine all ingredients in a glass bowl and whisk until smooth


Make the Eggplant and Shiitake Mushroom Stir Fry

  1. Combine the chopped vegetables in a medium-sized bowl and toss with one tbsp of the oil. If you have a good oil sprayer that would really help to lightly coat the eggplant and mushrooms.

  2. Heat a non-stick wok over medium heat. When hot, add the remaining oil and allow to heat up for another minute. 

  3. Add the vegetables and allow to cook for 2 minutes before stirring. You should hear a good sizzle on the mushrooms. If your pan is a little dry, add a bit more oil, but be careful not to over grease.

  4. When the vegetables soften and have browned around the edges (another 5-8 minutes), remove from pan and set in a large bowl.

Put It All Together

  1. Toss the hot vegetables with 2 tbsp of the hoisin sauce. Coat the vegetables well.

  2. In a serving bowl, place the ramen first, then add the tofu, broccoli and the eggplant and mushroom mixture and fill the bowl. Sprinkle with the peanuts, scallions, and cilantro. Serve with a side of the hoisin sauce for dipping.

Samantha Binkley