bonappetit4.2
Caramelized Tofu With Soy-Braised Eggplant
Crisp, almost crunchy, tofu owes its caramelized exterior to one secret ingredient (whispers It’s sugar!).
👥 4 Servings👤 Sarah Jampel📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●bowl
📝 Preparation Steps
1
Sandwich 12–14 oz. extra-firm tofu between several layers of clean kitchen towels and gently press to expel excess liquid. Pat dry, then cut into 1" cubes.
–14 oz. extra-firm tofu12
2
Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook tofu, stirring and turning occasionally, until golden brown all over, 6–⏱️ 8 minutes. Generously season with kosher salt, then sprinkle 2 tsp. sugar evenly over. Cook, stirring constantly, until tofu is starting to brown, about ⏱️ 1 minute. Using tongs or a slotted spoon, transfer tofu to a plate, leaving behind as much oil as possible.
. vegetable oil, divided4 TbspKosher salt
3
Heat remaining 2 Tbsp. vegetable oil in same pan. Add 1 lb. Japanese or Italian eggplants (about 3), cut in half lengthwise, cut crosswise ½" thick, season with salt, and cook, stirring often, until brown and starting to soften, 5–⏱️ 7 minutes. Add 4 large scallions, white and pale green parts thinly sliced, 4 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, and ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant and starting to soften, about ⏱️ 1 minute. Add 2 Tbsp. soy sauce, remaining ½ tsp. sugar, and 2 Tbsp. water. Bring to a simmer (it might happen immediately), then reduce heat to low. Cover and cook until eggplant is starting to fall apart, about ⏱️ 2 minutes. Return tofu to pan; stir to coat. Remove from heat; stir in 1½ tsp. unseasoned rice vinegar and ½ tsp. fish sauce (if using).
. vegetable oil, divided4 Tbsp. Japanese or Italian eggplants (about 3), cut in half lengthwise, cut crosswise ½" thick1 lblarge scallions, white and pale green parts and dark green parts separated, thinly sliced41" piece ginger, peeled, finely chopped1. soy sauce2 Tbsp½ tsp. unseasoned rice vinegar1
4
Serve tofu mixture in a shallow bowl over steamed rice, topped with thinly sliced dark green scallion parts and drizzled with sesame oil.
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