The crispy tofu in this weeknight stir-fry is hiding a sweet secret: The glossy, bronzed shell is thanks to a sprinkling of sugar that caramelizes the exterior in the last minute of cooking. The eggplant, soft and silky with just a bit of heat, is a natural counterpart. Slip another spoonful of sugar into the pan as the eggplant braises to balance the soy sauce and any potential bitterness. Turns out a spoonful of sugar can do more than just make the medicine go down.
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What you’ll need
Large Nonstick Skillet
$50 At Amazon
Kitchen Towels
$30 $20 At Amazon
Tongs
$19 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Sandwich 12–14 oz. extra-firm tofu between several layers of clean kitchen towels and gently press to expel excess liquid. Pat dry, then cut into 1" cubes.
Step 2
Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook tofu, stirring and turning occasionally, until golden brown all over, 6–8 minutes. Generously season with kosher salt, then sprinkle 2 tsp. sugar evenly over. Cook, stirring constantly, until tofu is starting to brown, about 1 minute. Using tongs or a slotted spoon, transfer tofu to a plate, leaving behind as much oil as possible.
Step 3
Heat remaining 2 Tbsp. vegetable oil in same pan. Add 1 lb. Japanese or Italian eggplants (about 3), cut in half lengthwise, cut crosswise ½" thick, season with salt, and cook, stirring often, until brown and starting to soften, 5–7 minutes. Add 4 large scallions, white and pale green parts thinly sliced, 4 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, and ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant and starting to soften, about 1 minute. Add 2 Tbsp. soy sauce, remaining ½ tsp. sugar, and 2 Tbsp. water. Bring to a simmer (it might happen immediately), then reduce heat to low. Cover and cook until eggplant is starting to fall apart, about 2 minutes. Return tofu to pan; stir to coat. Remove from heat; stir in 1½ tsp. unseasoned rice vinegar and ½ tsp. fish sauce (if using).
Step 4
Serve tofu mixture in a shallow bowl over steamed rice, topped with thinly sliced dark green scallion parts and drizzled with sesame oil.
