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Bon Appétit

Caramelized Tofu With Soy-Braised Eggplant

4.2

(21)

Bowl of tofu and eggplant on a wicker table.
Photograph by Jessica Pettway, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh

The crispy tofu in this weeknight stir-fry is hiding a sweet secret: The glossy, bronzed shell is thanks to a sprinkling of sugar that caramelizes the exterior in the last minute of cooking. The eggplant, soft and silky with just a bit of heat, is a natural counterpart. Slip another spoonful of sugar into the pan as the eggplant braises to balance the soy sauce and any potential bitterness. Turns out a spoonful of sugar can do more than just make the medicine go down.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

12–14

oz. extra-firm tofu

4

Tbsp. vegetable oil, divided

Kosher salt

2½

tsp. sugar, divided

1

lb. Japanese or Italian eggplants (about 3), cut in half lengthwise, cut crosswise ½" thick

4

large scallions, white and pale green parts and dark green parts separated, thinly sliced

4

garlic cloves, finely chopped

1

1" piece ginger, peeled, finely chopped

¼

tsp. crushed red pepper flakes

2

Tbsp. soy sauce

1½

tsp. unseasoned rice vinegar

½

tsp. fish sauce (optional)

Toasted sesame oil and steamed rice (for serving)

Preparation

  1. Step 1

    Sandwich 12–14 oz. extra-firm tofu between several layers of clean kitchen towels and gently press to expel excess liquid. Pat dry, then cut into 1" cubes.

    Step 2

    Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook tofu, stirring and turning occasionally, until golden brown all over, 6–8 minutes. Generously season with kosher salt, then sprinkle 2 tsp. sugar evenly over. 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.

    Step 3

    Heat remaining 2 Tbsp. vegetable oil in same pan. Add 1 lb. Japanese or Italian eggplants (about 3), cut in half lengthwise, cut crosswise ½" thick, season with salt, and cook, stirring often, until brown and starting to soften, 5–7 minutes. Add 4 large scallions, white and pale green parts thinly sliced, 4 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, and ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant and starting to soften, about 1 minute. Add 2 Tbsp. soy sauce, remaining ½ tsp. sugar, and 2 Tbsp. water. Bring 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 tsp. unseasoned rice vinegar and ½ tsp. fish sauce (if using).

    Step 4

    Serve tofu mixture in a shallow bowl over steamed rice, topped with thinly sliced dark green scallion parts and drizzled with sesame oil.

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