Caramelized Tofu with Soy Braised EggplantTell a Friend
Rate this recipe:
Rating : 5
Crispy tofu is the star of this weeknight stir-fry with soft and silky eggplant.
Prep Time: 25 min(s)
Cook Time: 30 min(s)
Recipe Type: Public
Posted By: gardner.marilyn
Posted On: Sep 01, 2022
Number of Servings:
- 12 ounces - to 14 oz. extra-firm tofu
- 4 tablespoons - vegetable oil, divided
- - kosher salt
- 2 1/2 teaspoons - sugar, divided
- 1 pounds - Japanese or Italian eggplant (about 3), cut in half lengthwise, cut crosswise 1/2-inch thick
- 4 - large scallions, white and pale green parts and dark green parts separated, thinly sliced
- 4 cloves - garlic, finely chopped
- 1 - 1-inch piece of ginger, peeled, finely chopped
- 1/4 teaspoons - crushed red pepper flakes
- 2 tablespoons - soy sauce
- 1 1/2 teaspoons - unseasoned rice vinegar
- 1/2 teaspoons - fish sauce (optional)
- - toasted sesame oil and steamed rice (for serving)
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.