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Recipe Detail

Caramelized Tofu with Soy Braised Eggplant

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Rating : 5

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Number of Servings:

Ingredients:

  1. 12 ounces - to 14 oz. extra-firm tofu
  2. 4 tablespoons - vegetable oil, divided
  3. - kosher salt
  4. 2 1/2 teaspoons - sugar, divided
  5. 1 pounds - Japanese or Italian eggplant (about 3), cut in half lengthwise, cut crosswise 1/2-inch thick
  6. 4 - large scallions, white and pale green parts and dark green parts separated, thinly sliced
  7. 4 cloves - garlic, finely chopped
  8. 1 - 1-inch piece of ginger, peeled, finely chopped
  9. 1/4 teaspoons - crushed red pepper flakes
  10. 2 tablespoons - soy sauce
  11. 1 1/2 teaspoons - unseasoned rice vinegar
  12. 1/2 teaspoons - fish sauce (optional)
  13. - toasted sesame oil and steamed rice (for serving)

Directions:

Sandwich extra-firm tofu between several layers of clean kitchen towels and gently press to expel and remove excess liquid. Pat dry, then cut into 1-inch cubes.

Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Cook tofu, stirring and turning occasionally, until golden brown all over, about 6–8 minutes. Generously season with kosher salt, then sprinkle evenly with 2 teaspoons sugar. 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.

Heat remaining 2 tablespoons of vegetable oil in same pan. Add eggplant, season with salt, and cook, stirring often, until brown and starting to soften, about 5–7 minutes.

Add scallions, garlic, ginger and ¼ teaspoon crushed red pepper flakes and cook, stirring, until fragrant and vegetables are starting to soften, about 1 minute. Add 2 tablespoons soy sauce, the remaining ½ teaspoon sugar, and 2 tablespoons of water. Bring mixture 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 teaspoons unseasoned rice vinegar and ½ teaspoon fish sauce (if using).

Serve tofu mixture in a shallow bowl over steamed rice, topped with thinly sliced dark green scallion parts and drizzled with sesame oil.

Hyperlinks:

https://www.bonappetit.com/recipe/caramelized-tofu-with-soy-braised-eggplant-recipe

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