Tofu Eggplant - Weekly Special Recipe

Press tofu

Remove tofu from package and drain. Wrap tofu block in a clean kitchen towel or paper towels and place a weighted board or skillet on top. Press for 15–20 minutes to remove excess moisture.

Prepare vegetables

While tofu is pressing, wash the eggplant, carrot, broccoli, and red pepper. Cut the eggplant into 1-inch cubes (leave skin on). Peel and slice the carrot into thin matchsticks or 1/4-inch rounds. Cut the broccoli into small florets. Remove seeds and stem from the red pepper and cut into 1/2-inch strips. Mince the garlic, thinly slice the scallion, and tear the basil leaves.

Make the sauce: in a small bowl whisk together soy sauce (3 tbsp), hoisin (1 tbsp), rice vinegar (1 tbsp), sesame oil (1 tsp), sugar or maple syrup (1 tsp), cornstarch (1 tsp), black pepper (1/4 tsp), and 2 tablespoons water until smooth. Taste and adjust salt (add up to 1/2 tsp more if needed). Set aside.

Cut the pressed tofu into 1/2- to 3/4-inch cubes. Toss cubes lightly with 1/2 teaspoon salt and 1 tsp cornstarch (note: 1 tsp cornstarch already in sauce; if you prefer crispier tofu add an extra 1 tsp).

Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add tofu in a single layer and let sear without moving for 2–3 minutes, then flip to brown other sides so most faces are golden (total 6–8 minutes). Remove tofu to a plate and reserve skillet.

In the same skillet, add remaining 1 tablespoon oil and heat over medium-high. Add minced garlic and cook 20–30 seconds until fragrant (do not burn).

Add eggplant cubes and a pinch of salt. Stir-fry 4–5 minutes, until they begin to soften and get golden. If eggplant soaks up oil and becomes dry, add 1–2 tablespoons water and cover for 1–2 minutes to steam, then uncover and continue.

Add carrot matchsticks and broccoli florets. Stir-fry 2–3 minutes to brighten color but keep some crunch.

Add red pepper strips and continue stir-frying 1–2 minutes until peppers are slightly tender but still vibrant.

Return the seared tofu to the skillet with the vegetables. Give the prepared sauce a quick stir (cornstarch may settle) and pour it over tofu and vegetables. Toss to coat and cook 1–2 minutes until sauce thickens and becomes glossy.

Turn off heat. Stir in torn basil leaves and sliced scallion. Taste and adjust seasoning with additional soy sauce or salt if needed. Sprinkle chili flakes and toasted sesame seeds if using.

Serve hot over steamed rice, noodles, or on its own as a main. Garnish with extra basil leaves and a final drizzle of sesame oil if desired.