Recently, I tried a recipe for “Black Pepper Tofu and Eggplant.” While I’m not sure I’d make it again–since it kind of tasted like my teriyaki recipe but not as good–I loved the method for cooking the tofu and eggplant, which was much easier than my teriyaki recipe.
So, I encourage you to cook the tofu and eggplant this way, and then to combine it with my teriyaki sauce, or any other favorite sauce (coconut curry? peanut sauce? tomato-based?).
Here’s what you need:
15 ounces extra firm tofu
2 tablespoons cornstarch
salt and pepper
4 tablespoons safflower oil, or other neutral, high-heat oil
Here’s what you do:
1. Place the tofu on paper towels, cover with more paper towels, and place a heavy item on top. After 15 minutes, remove the wet towels, replace with dry, and repeat.
2. While you are waiting for the second round of tofu-draining to finish, add two tablespoons oil to a large baking sheet, place in the oven, and preheat to 425 degrees.
3. Cut the eggplant into about 1 inch cubes. When the tofu is done draining, do the same for the tofu.
4. In one bowl, toss the eggplant with the remaining oil, and season with salt and pepper. In another bowl, toss the tofu with the cornstarch, and some salt and pepper.
5. Remove the hot baking sheet from the oven. Spread the eggplant over two-thirds of it, the tofu over one-third.
6. Bake for 20 minutes. Use a spatula to flip the tofu and eggplant. Bake another 15 minutes. Flip again. Bake another 10 minutes. Remove from the oven.
From here, toss with your favorite sauce. Enjoy!