Recipe Detail

Caramelized Tofu with Soy Braised Eggplant

Rate this recipe:

Rating : 5

Share This Recipe...

Number of Servings:


  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)


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.




Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers