Black Pepper Tofu and Eggplant

Black Pepper Tofu and Eggplant

Ingredients:

  • 14-ounce package extra-firm tofu
  • Neutral high-heat oil for roasting, such as safflower or sunflower
  • 1 tablespoon cornstarch
  • 3/4 to 1 pound eggplant
  • Kosher salt
  • 3 to 4 tablespoons unsalted butter (the higher amount is slightly more rich)
  • 1 heaped cup thinly sliced shallots or 1 medium white or red onion, thinly sliced
  • 5 garlic cloves, peeled, crushed
  • 2 tablespoons finely chopped ginger
  • 1/2 cup low-sodium soy sauce
  • 1 tablespoon granulated or brown sugar
  • 1 tablespoon crushed or very coarsely ground black pepper, and more to taste
  • Rice, for serving
  • Chile-garlic sauce, crispy chili oil, or sriracha for serving

Preparation

  1. Heat oven to 425 degrees F. Drain tofu and place on a few layers of paper towel with more over it; set aside for 5 minutes, or until needed. Drizzle 3 tablespoons oil over your largest baking sheet and place it on the oven to get very hot while you get everything else ready. Trim eggplant and cut eggplant into 1-inch pieces. In a large bowl toss with 1 tablespoon oil and a few pinches of salt. Remove hot pan from oven and spread eggplant over half to 2/3 the pan. Cut tofu into 1-inch cubes. Toss gently in empty bowl with cornstarch and a couple pinches of salt until coated. Spread on empty part of baking sheet.

  2. Roast tofu and eggplant in oven for 20 minutes to start. After 20 minutes, use your thinnest spatula to gently separate the tofu from the pan and flip to crisp and brown on the other side, about another 10 minutes. Do the same with the eggplant. At 30 minutes, the tofu should be crisp and browned and the eggplant should be roasted and tender. If needed, cook it for 5 more minutes.

  3. While the tofu and eggplant roast, prepare the sauce. Heat a large, heavy skillet over medium heat and add the butter. Once it melts, add the shallots, garlic, and ginger. Reduce the heat slightly and cook, stirring occasionally, until tender, about 11 to 14 minutes. Add the soy sauce, sugar, and black pepper and simmer for 3 minutes. Add the roasted tofu and eggplant, stir to coat, and cook together for 1 to 2 minutes. Serve with rice and additional chile sauce as desired.

Notes

  • Use a neutral high-heat oil such as safflower or sunflower oil.
  • Four or five medium-to-large shallots yield about 1 1/4 cups.
  • If using regular soy sauce instead of low-sodium, use 6 tablespoons soy sauce plus 2 tablespoons water.
  • To prevent the tofu from sticking, preheat the pan and wait until the tofu is crisp underneath before moving it with a thin spatula.

Originally from Smitten Kitchen