smittenkitchen
Black Pepper Tofu and Eggplant
Eggplant and tofu are fantastic together in this stir-fry; the tofu holds its shape, the eggplant collapses and partly joins the sauce and the result was too dark and pretty to even bother garnishi…
👥 3 Servings⏱️ Prep & Cook: 45 min👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●oven
- ●spatula
- ●skillet
📝 Preparation Steps
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.
cornstarch1 tablespoon
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 tofu and eggplant roasts, prepare the sauce. Heat a large, heavy skillet over medium heat and add butter. Once butter melts, add shallots, garlic, and ginger. Reduce heat slightly and cook, stirring here and there, until everything is tender, about 11 to ⏱️ 14 minutes. Add the soy sauce, sugar, and black pepper and cook, simmering, for ⏱️ 3 minutes more. Add roasted tofu and eggplant to pan and stir to coat with sauce; cook for one to two minutes minute together. Serve over or with rice; add extra heat as needed.
Rice, for serving
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