Black Pepper Tofu and Eggplant

published: 2024-11-04
smitten kitchen stir fry eggplant

Delicious and easier than it looks. Super crispy tofu and creamy eggplant. Easy on the salt during the onion saute, because there's plenty in the soy sauce. Adapted from Smitten Kitchen.

  • 16 oz extra-firm tofu
  • 1 tbsp cornstarch
  • ¾ to 1 lb eggplant
  • 3–4 tbsp unsalted butter
  • 1 c (heaped) thinly sliced shallots or 1 medium white or red onion, thinly sliced
  • 5 garlic cloves, peeled, crushed
  • 2 tbsp finely chopped ginger
  • ½ c low-sodium soy sauce
  • 1 tbsp granulated or brown sugar
  • ½ tbsp crushed or very coarsely ground black pepper, and more to taste

  1. Heat oven to 425°.

  2. Drain tofu and set aside while you prep the eggplant.

  3. Drizzle 3T oil over your largest baking sheet; place it in the oven to get very hot while you get everything else ready.

  4. Trim eggplant and cut into 1-inch pieces. Place into a large bowl and toss with 1T oil and a few pinches of salt.

  5. Remove hot pan from oven; spread eggplant over ½ of the pan and put back into the oven.

  6. Cut tofu into 1-inch cubes. Drain the now-empty eggplant bowl of any water, then toss the tofu gently with cornstarch and a couple pinches of salt until coated.

  7. Remove pan from oven and spread tofu on empty part of baking sheet. Return to oven.

  8. Roast tofu and eggplant in oven for 20 minutes, while you skip ahead and make the sauce. Then, using your thinnest spatula, gently separate the tofu and eggplant from the pan and flip to crisp and brown on the other side.

  9. Return to oven for another 10 minutes, until the tofu is be crisp and browned and the eggplant should be roasted and tender.

  10. While tofu and eggplant roasts, prepare the sauce: Heat a large, heavy skillet over medium heat and add butter to melt.

  11. Add onions, garlic, and ginger. Reduce heat slightly and cook, stirring occasionally, until everything is tender, about 11 to 14 minutes.

  12. Add the soy sauce, sugar, and black pepper and cook, simmering, for 3 minutes more.

  13. Add roasted tofu and eggplant to pan; stir to coat with sauce. Cook for one to two minutes minute together. Serve with rice.

Note: I cut down on the black pepper from the original recipe because 1T seemed like too much for even us.