Store leftovers in an airtight container for 4-5 days. This recipe is not freezer friendly.
- Press the tofu in advance. This is a key step in this recipe because it makes the tofu chewy. And doing it 1 - 2 days in advance will save you so much time!
- Prepare all the ingredients before cooking. There are quite a few steps in this recipe and chopping everything ahead of time makes it so much easier.
- Don't overcook the veggies. The vegetables in this recipe are supposed to be crispy and chewy, not soft. It's important to cook the eggplants for just a few minutes, or they will get soggy.
- If you want to take this recipe to the next level and make the tofu crispier, you can deep fry it.
Reheat on the stovetop with some oil for 4-5 minutes or until warmed through. Alternatively, you can reheat it in the microwave for 1-2 minutes.
*Total time doesn't include the time it takes to press the tofu, because it can be done ahead of time.
**Nutrition information is a rough estimate calculated without optional ingredients.