Black Pepper Tofu and Eggplant

A recipe we saved from Smitten Kitchen, by Deb Perelman, after Ottolenghi’s Plenty. The full recipe, with their photos and notes, is on their site.

Ingredients

• 14-ounce package extra-firm tofu
• Neutral oil for roasting
• 1 tablespoon cornstarch
• 3/4 to 1 pound eggplant
• Kosher salt
• 3 to 4 tablespoons unsalted butter or vegan butter
• 1 heaped cup thinly sliced shallots, or 1 medium onion, thinly sliced
• 5 garlic cloves, crushed
• 2 tablespoons finely chopped ginger
• 1/2 cup low-sodium soy sauce
• 1 tablespoon granulated or brown sugar
• 1 tablespoon coarsely ground black pepper, plus more to taste
• Rice, for serving
• Chile-garlic sauce, chili crisp or sriracha, for serving

The short version

1. Cube the tofu and eggplant, toss the tofu with cornstarch and oil and the eggplant with oil and salt, and roast in a hot oven, flipping once, until crisp and browned.
2. Meanwhile melt the butter in a big skillet and cook the shallots, garlic and ginger low and slow until soft and sweet.
3. Add the soy sauce, sugar and plenty of black pepper and let it bubble briefly.
4. Toss the roasted tofu and eggplant in the sauce and serve over rice, with chile sauce on the side.

Smitten KitchenBlack Pepper Tofu and EggplantRead the original recipe