Okay, so I decided to tackle eggplant tofu today. I’ve seen a bunch of recipes floating around, and it seemed like a good way to use up that eggplant sitting in my fridge.
Getting Started
First, I grabbed the eggplant and a block of firm tofu. I pressed the tofu for about 30 minutes. Just wrapped it in some paper towels and put a heavy pan on top. This gets out the extra water, so it crisps up better later.
While the tofu was pressing, I chopped the eggplant into, like, 1-inch cubes. I’m not super precise with my cutting, to be honest. I also chopped up some garlic, because, well, garlic makes everything better.
Cooking the Eggplant
Next, I tossed the eggplant in my largest skillet with some oil. I used probably the regular oil. I wanted them to get nicely browned, so I let them cook for a while, flipping them every so often, so don’t burn them like me.
The Tofu
Once the eggplant was looking good, I removed the eggplant and pushed it to the side. I added the tofu cubes to the pan. I let them get golden brown and crispy on all sides. This took a bit longer than the eggplant, maybe 10-15 minutes in total.
Making the Sauce
For the sauce, I basically just eyeballed everything.I also threw in some soy sauce,suger and some other spices. I’m really just guessing here. I mixed it all together in a small bowl.
Putting It All Together
I added the eggplant back to the pan with the tofu. Then, I poured the sauce over everything and stirred it all up. I let it simmer for a few minutes, just so the sauce could thicken up a bit and coat everything nicely.
The Final Result
And that was it! I served it over some rice. Honestly, it turned out pretty good! The eggplant was tender, the tofu was crispy, and the sauce was flavorful. It’s definitely something I’ll make again, maybe with a few tweaks here and there, based on my, uh, “experimentation.”
