Go Back
–+ servings

Sticky Tofu & Fairytale Eggplant

5 | 5 reviews
There are some ways to make tofu that will win anyone over. Sticky tofu is one of those ways. And to call it just "sticky" is unfair to the cultural inspiration for this recipe, which is tofu dengaku, Japanese miso-glazed tofu. This recipe is very similar to that dish, but uses more soy sauce than miso, and leans a bit heavier on the sweetness of the glaze. I also opted for an Indonesian chili sauce, but if you have another that you prefer, that's totally fine too! And while I use tiny, adorable fairytale eggplant in this recipe, normal eggplant will work just fine as well.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 (16 oz) block firm tofu
  • 3/4 pound fairytale eggplants, or regular eggplant, sliced
  • 6 tablespoons brown sugar
  • 1/4 cup sambal oelek
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon white miso paste
  • Extra-virgin olive oil
For the cucumber salad
  • 1 large cucumber
  • 1 small serrano pepper
  • 2 large scallions
  • 2 tablespoons rice vinegar
  • Diamond Crystal kosher salt
For serving
  • 4 servings steamed white rice

Instructions 

  1. Drain the tofu and lightly press out excess moisture with paper towels. Slice the tofu into 1-inch square cubes.
  2. Add the cubes to a towel-lined baking sheet. Cover with another layer of paper towels (or a lint-free dish towel) and add another baking sheet on top. Add a book or another heavy object on top and set aside to press.
  3. While the tofu is being pressed, halve 3/4 pound of fairytale eggplants and set aside.
  4. Whisk together 6 tablespoons of brown sugar, 1/4 cup of sambal oelek, 1/4 cup of rice vinegar, 1/4 cup of soy sauce, and 1 tablespoon of white miso paste. Set aside.
  5. Before beginning the cooking process, prepare the cucumber salad. Thinly slice 1 cucumber, 1 serrano pepper and scallion greens and add them to a bowl. Season with 2 tablespoons of rice vinegar and a pinch of kosher salt. Mix and set in the fridge.
  6. Next, place a large cast iron skillet over medium heat. Add a drizzle of olive oil to coat the surface. When the olive oil is just below smoking and a little wispy, add the tofu.
  7. Cook the tofu for 2-3 minutes undisturbed. When it's ready to flip, it will release itself from the pan and look golden. Shake the pan to brown the tofu on all sides, this will take about 6-8 minutes. When the tofu is ready, transfer it to a bowl on the side.
  8. Add another drizzle of olive oil to the pan if needed, then add the fairytale eggplant. Cook undisturbed for 3-4 minutes, until browned on one side, then stir the eggplant to cook all sides, another 2-3 minutes.
  9. Add the tofu back to the pan with the eggplant, then pour in the sauce. Stir to coat. The sauce will look thin at first, but let it simmer and reduce for 7-8 minutes, stirring occasionally.
  10. When the sauce begins to look thick and "sticky," the tofu is done. For bonus points and for extra burnished and delicious bits, feel free to throw this under the broiler for 3-4 minutes. It's not necessary. I just like what it does to caramelize the edges of the eggplant.
  11. When you are ready to serve, scoop the tofu over white rice and garnish with the cucumber salad. Enjoy!
Serving: 1 bowlCalories: 336kcalCarbohydrates: 63gProtein: 16gFat: 6g