Eggplant With Tofu Recipe

Press and cube tofu

Drain the tofu and press it for 15–30 minutes to remove excess water (place tofu between paper towels or clean kitchen towels and put a weight on top). After pressing, cut tofu into 1-inch cubes.

Prepare eggplant

Trim the eggplant stem and cut into 3/4–1 inch cubes (or 1/2-inch thick slices if you prefer). If using a very large or bitter eggplant, sprinkle the pieces lightly with 1/2 tsp salt and let sit 15 minutes, then pat dry.

Mince aromatics and slice scallions

Peel and mince the garlic and ginger. Slice the white and light-green parts of the scallions thinly; reserve dark-green tops for garnish.

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar (or maple syrup), and chili garlic sauce (if using). In a separate small cup, dissolve the cornstarch into the 3 tablespoons of water and then stir that slurry into the sauce mixture until smooth.

Pan-fry or sear tofu

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer (work in batches if necessary). Cook undisturbed 3–4 minutes per side until golden and a crust forms. Transfer browned tofu to a plate and set aside.

Cook eggplant

Add remaining 2 tablespoons oil to the same skillet and reduce heat to medium. Add eggplant pieces in an even layer, season with 1/2 tsp salt and 1/2 tsp pepper. Cook, stirring or tossing occasionally, 8–10 minutes until eggplant is soft and edges are browned. If pan becomes dry, sprinkle 1–2 tablespoons water to help soften.

Add aromatics

Push eggplant to the side of the pan, add a small splash of oil if needed, then add minced garlic and ginger. Sauté 30–45 seconds until fragrant, then mix into the eggplant.

Combine tofu and sauce

Return browned tofu to the skillet, pour the prepared sauce over the tofu and eggplant, stirring gently to coat. Bring sauce to a gentle simmer; cook 1–2 minutes until it thickens and glazes the ingredients. Taste and adjust seasoning with remaining salt and pepper if needed.

Stir in sliced scallion whites, then remove from heat. Garnish with scallion tops, toasted sesame seeds, and chopped cilantro or basil if using. Serve hot over steamed rice or noodles.