Black Pepper Tofu and Eggplant
Black Pepper Tofu and Eggplant is a richly flavored side dish that elevates your Chinese “takeout” experience. If, like me, you love Chinese food but don’t have good options nearby, making it yourself with simple recipes that taste like the real deal is THE BEST!!!
I am making an admission here and now that I love certain dishes from Panda Express, especially their tofu and eggplant (ok, their chow mein is pretty yummy, too). Go ahead, judge me. But I can’t help what makes me happy so I just go with it. This recipe takes me right there except it’s more flavorful and very easy to make. We’re not splattering up our cooktop with oil or burning our arms when we drop the tofu into the hot oil because we are roasting the tofu and eggplant on a sheet pan!! We’re making the sauce while the pan is in the oven and when we add the collapsed eggplant and crispy tofu to the sauce, the eggplant melts right into the sauce. I really am digging this dish! Let’s get started!
We start by cutting the eggplant into cubes, salting it and letting it sit for a bit to force the bitter liquid out of the eggplant. Place the eggplant on a hot sheet pan.
Cut the drained tofu into cubes, sprinkle corn starch and salt over and add it to the same sheet pan.
Roast the tofu & eggplant for 20 minutes, flip them, and roast another 10 minutes. The tofu should be crisp and browned and the eggplant should be soft and golden.
Make the sauce while the tofu & eggplant are in the oven. Begin by adding the shallots, garlic and ginger to a skillet and cooking until everything is tender. Add the soy sauce, sugar and black pepper and continue cooking another few minutes.
Add the roasted tofu and eggplant to the skillet and stir to coat with the sauce. Cook for a minute or two until the sauce has melded with the eggplant.
If you need a little more heat, add some chile-garlic sauce or chili oil. Serve over rice and enjoy!
Share Your Thoughts...
Black Pepper Tofu and Eggplant
Makes: 2-3 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 (14-ounce) package extra-firm tofu
- Neutral oil for roasting (I use safflower)
- 1 tbsp cornstarch
- 3/4 to 1 pound eggplant
- Kosher salt
- 3 to 4 tbsp unsalted butter (the higher amount is slightly more rich)
- 1 heaped cup thinly sliced shallots or 1 medium white or red onion, thinly sliced
- 5 garlic cloves, peeled, crushed
- 2 tbsp finely chopped ginger
- 1/2 cup low-sodium soy sauce
- 1 tbsp granulated sugar or brown sugar
- 1 tbsp crushed or very coarsely ground black pepper, and more to taste
- Rice, for serving
- Chile-garlic sauce, crispy chili oil, or sriracha for serving
Instructions
Heat oven to 425°F. Drain tofu and place on a few layers of paper towel with more over it; set aside for 5 minutes, or until needed. Drizzle 3 tablespoons oil over your largest baking sheet and place it on the oven to get very hot while you get everything else ready. Trim eggplant and cut into 1-inch pieces. In a large bowl toss with 1 tablespoon oil and a few pinches of salt.
Remove hot pan from oven and spread eggplant over half to 2/3 the pan. Cut tofu into 1-inch cubes. Toss gently in empty bowl with cornstarch and a couple pinches of salt until coated. Spread on empty part of baking sheet.
Roast tofu and eggplant in oven for 20 minutes to start. After 20 minutes, use your thinnest spatula to gently separate the tofu and eggplant from the pan and flip to crisp and brown on the other side, about another 10 minutes. At 30 minutes, the tofu should be crisp and browned and the eggplant should be roasted and tender. If needed, cook it for 5 more minutes.
While tofu and eggplant roasts, prepare the sauce. Heat a large, heavy skillet over medium heat and add butter. Once butter melts, add shallots, garlic, and ginger. Reduce heat slightly and cook, stirring here and there, until everything is tender, about 11 to 14 minutes. Add the soy sauce, sugar, and black pepper and cook, simmering, for 3 minutes more. Add roasted tofu and eggplant to pan and stir to coat with sauce; cook for one to two minutes to bring it together. Serve over or with rice; add extra heat as needed.
Recipe from Smitten Kitchen
Leave a Review