Print

Black Pepper Tofu and Eggplant Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 45 reviews

A delicious and hearty Black Pepper Tofu and Eggplant recipe that features crispy oven-roasted tofu and tender roasted eggplant tossed in a rich, flavorful black pepper sauce with shallots, garlic, and ginger. Perfect as a comforting vegetarian main dish served over rice with optional spicy condiments.

Ingredients

Tofu and Eggplant

  • 1 (14-ounce) package extra-firm tofu
  • Neutral oil for roasting, such as safflower oil, about 4 tablespoons
  • 1 tbsp cornstarch
  • 3/4 to 1 pound eggplant, cut into 1-inch pieces
  • Kosher salt, to taste

Sauce

  • 3 to 4 tbsp unsalted butter (use 4 tbsp for richer flavor)
  • 1 heaped cup thinly sliced shallots or 1 medium white or red onion, thinly sliced
  • 5 garlic cloves, peeled and 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, plus more for taste

To Serve

  • Cooked rice
  • Chile-garlic sauce, crispy chili oil, or sriracha (optional, for added heat)

Instructions

  1. Prepare Tofu: Drain the tofu and place it between layers of paper towels to press out excess moisture. Leave it for 5 minutes while preparing other ingredients.
  2. Preheat Oven and Prepare Eggplant: Heat the oven to 425°F (220°C). Drizzle 3 tablespoons of neutral oil on a large baking sheet and place it in the oven to heat thoroughly. Meanwhile, trim and cut the eggplant into 1-inch pieces, then toss in a large bowl with 1 tablespoon oil and kosher salt.
  3. Roast Eggplant and Tofu: Remove the hot baking sheet from the oven and spread the eggplant over half to two-thirds of the pan. Cut the pressed tofu into 1-inch cubes. Toss the tofu gently in the empty bowl with cornstarch and a pinch of salt until coated. Spread tofu cubes on the remaining empty side of the baking sheet.
  4. First Roast: Roast eggplant and tofu in the oven for 20 minutes. The intense heat and oil on the pan will begin crisping the tofu and roasting the eggplant.
  5. Flip and Finish Roasting: After 20 minutes, use a thin spatula to carefully separate and flip the tofu and eggplant pieces to brown and crisp the other side. Roast for an additional 10 minutes, or up to 5 more minutes if needed, until tofu is golden and crispy and eggplant is tender.
  6. Prepare Sauce: While roasting, heat a large heavy skillet over medium heat. Add unsalted butter and melt. Add thinly sliced shallots (or onion), crushed garlic, and chopped ginger. Reduce heat slightly and sauté, stirring occasionally, for 11 to 14 minutes until everything is tender and fragrant.
  7. Add Sauce Ingredients: Stir in soy sauce, sugar, and crushed black pepper. Let the sauce simmer for about 3 minutes to meld the flavors.
  8. Combine Ingredients: Add the roasted tofu and eggplant to the skillet with the sauce. Stir gently to coat everything thoroughly and cook together over medium-low heat for 1 to 2 minutes until heated through and flavors melded.
  9. Serve: Serve the black pepper tofu and eggplant hot over cooked rice. Add chile-garlic sauce, crispy chili oil, or sriracha for extra heat if desired.

Notes

  • Extra-firm tofu works best to hold shape during roasting.
  • Pressing the tofu helps remove moisture for crispier texture.
  • Use low-sodium soy sauce to control saltiness.
  • Adjust black pepper quantity according to your spice preference.
  • Serve immediately for best texture; leftovers can be reheated gently on stovetop.
  • For a vegan version, substitute butter with a plant-based margarine or oil.

Find it online: https://justsosavory.com/black-pepper-tofu-and-eggplant-recipe/