After evaluating the blog I have decided that I need to give WAY more love to tofu recipes, especially since it is such a big part of my diet! This fully plant-based Sticky Tofu & Fairytale Eggplant felt like a good place to start, especially since it’s packed with feel-good ingredients and can easily be done with regular eggplant, too! Also, if you are eggplant-averse (I used to be until I discovered this recipe), you can also swap out another vegetable of your choosing for the eggplant. This recipe is versatile! The one key thing is that the sauce is GOOD.
For this recipe you do need to press the tofu, but there’s nothing too dramatic after that. Everything is done in one pan, and then you serve it with steamed rice and a quick salad. The result is a really well-balanced meal that is inspired by both Japanese and Indonesian culture, and I hope you’ll want to make it on repeat!
Table of contents
What is fairytale eggplant?
Fairytale eggplant is one of my favorite eggplant varieties. It eats just like eggplant, but is much smaller in size. Unlike Japanese eggplant (which are also smaller than Italian eggplant) fairytale eggplant tend to be firmer and a bit meatier in texture. They show up during the early summer months (farmers rejoice!) and are very fun for throwing on the grill or sautéing in a simple recipe like this. I love fairytale eggplant because they cook quickly and hold together. If you are new to liking/eating eggplant, fairytale eggplant are a great place to start.
Ingredients you’ll need for the cucumber salad
The one fun thing about this cucumber salad is that it has a hit of spice to it with the serrano pepper. Without it, this pickle-y salad would fall a little flat compared to its sticky tofu and fairytale eggplant counterpart. Here’s everything you’ll need to make it:
- 1 large cucumber
- 1 small serrano pepper
- 2 large scallions
- 2 tablespoons rice vinegar
- Diamond Crystal kosher salt
To quickly bring the salad together, just thinly slice the cucumber, serrano pepper and scallion greens and add them to a bowl. Season with the rice vinegar and a pinch of salt. Mix and set in the fridge.
Ingredients for the Sticky Tofu & Fairytale Eggplant
The main part of the recipe leans on a sauce that is inspired by Japanese and Indonesian ingredients. Where Nasu Dengaku has a heavier miso element of the glaze, this sauce opts for soy sauce for its salinity and color. This is because soy sauce cooks down into a darker glaze when paired with the brown sugar in the sauce. Here’s everything you will need to make the sticky magic happen:
1 16-ounce block of firm tofu (extra-firm will also work)
3/4 pound fairytale eggplants, or normal 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
How to prepare this tofu recipe
It all starts with pressing your tofu. First, drain and lightly press the moisture out of the tofu with a paper towel. Slice the tofu into 1-inch square cubes. 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 on top and set this aside to press.
While the tofu is being pressed, halve the fairytale eggplants and set them aside.
Whisk together the sugar, sambal oelek, rice vinegar, soy sauce, and miso paste. Set to the side.
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, a little whispy, add the tofu.
Cook the tofu for 2-3 minutes undisturbed, when it’s ready to flip, it will release itself from the pan and look all golden. Shake the pan to cook 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.
Add another drizzle of olive oil to the pan if needed, then add the fairytale eggplant. Cook undisturbed for 3-4 minutes, until browning on one side. Then stir the eggplant to cook all sides, another 2-3 minutes.
Add the tofu back in with the eggplant, then pour in the sauce. Stir to coat. The sauce will be thin, but let it simmer and reduce for 7-8 minutes, stirring occasionally.
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 oven broiler for 3-4 minutes. It’s not necessary. I just like what it does to caramelize the edges of the eggplant.
Tips and tricks for searing the tofu and eggplant
Before you add the sauce to reduce in this recipe, you’ll need to sear both the tofu and the eggplant. My big tip with any tofu recipe is that the tofu will release when it’s ready. If your tofu is still sticking to the pan (and that pan is oiled and heated), then the tofu is not ready to flip yet.
If you give the pan a quick shake, you’ll see that the tofu pieces that are browned begin to move. That’s the best way to tell when your tofu is properly seared. I like to shake the pan every now and then to brown the tofu on all sides.
A similar rule applies to eggplant, although with vegetables I tend to rely on their caramelization marks over anything. If the eggplant is picking up visible browning, that is the first obvious sign that it’s ready to be shaken around in the pan.
All of this is intuitive, but the visual cues are important! Especially when you are looking to get your ingredients to the perfect texture before adding the sauce.
FAQ
Absolutely! I like to prep this recipe in its entirety, then portion the rice and sticky tofu into individual airtight meal prep containers, which will keep for up to five days in the fridge. I like to prep the cucumber slaw in a side container. I don’t dress the cucumbers with the vinegar until the day I’m eating them, but that’s a quick add right before you put them in with your lunch!
The best way to store tofu is in an airtight container in the fridge. It will last up to five days, but I’ve had luck with it stretching the full week! This recipe does freeze, but I don’t recommend it. The reheating process is a bit long and the sauce can be finicky.
Of course! I love bok choy, broccoli, cauliflower, zucchini, and cabbage as other vegetable alternatives in this recipe.
And that’s it for this Sticky Tofu & Fairytale Eggplant!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Equipment
- 1 paper towel or lint-free dish towel
Ingredients
- 1 16-ounce block of firm tofu
- 3/4 pound fairytale eggplants, or normal 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 of steamed white rice
Instructions
- Drain and lightly press the moisture out of the tofu with a paper towel. Slice the tofu into 1-inch square cubes.
- 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 on top and set this aside to press.
- While the tofu is being pressed, halve the fairytale eggplants and set them aside.
- Whisk together the sugar, sambal oelek, rice vinegar, soy sauce, and miso paste. Set to the side.
- Before beginning the cooking process, prepare the cucumber salad. Thinly slice the cucumber, serrano pepper and scallion greens and add them to a bowl. Season with the rice vinegar and a pinch of salt. Mix and set in the fridge.
- 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, a little whispy, add the tofu.
- Cook the tofu for 2-3 minutes undisturbed, when it's ready to flip, it will release itself from the pan and look all golden. Shake the pan to cook 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.
- Add another drizzle of olive oil to the pan if needed, then add the fairytale eggplant. Cook undisturbed for 3-4 minutes, until browning on one side. Then stir the eggplant to cook all sides, another 2-3 minutes.
- Add the tofu back in with the eggplant, then pour in the sauce. Stir to coat. The sauce will be thin, but let it simmer and reduce for 7-8 minutes, stirring occasionally.
- 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 oven broiler for 3-4 minutes. It's not necessary. I just like what it does to caramelize the edges of the eggplant.
- When you are ready to serve, scoop the tofu over white rice and garnish with the cucumber salad. Enjoy!
Comments
This was absolutely delicious! I don’t usually post comments about anything, but this is easily a weekly staple (since I don’t know if I could fit it daily). It does pack some heat, which did not stop myself or my family from shoving it into our mouths- even with that delicious cucumber salad topper (yum!)… but, since I have toddlers I will cut the sambal down a little bit next time! Thanks so much!
This is a good note for future makers! I like spice, but halving it will still keep the recipe delicious!
Excellent, the whole family loved it. I only used 2 table spoon of sambal oelek. I use a regular eggplant. A keeper!
So glad you liked it!!
Absolute banger, as usual! The heat from the sambal and the raw serrano got me on a couple bites, and I have a pretty high heat tolerance, but I wouldn’t dream of toning it down next time. So good!
Omg I’m glad we’re both heat people – life would be bad without it! I agree that depending on how thickly sliced the serrano is, it can pack a punch. This is a good note for other people who make the recipe!
Made this for myself and my partner tonight – absolutely delicious! Used long eggplant and it turned out divine. My partner doesn’t love tofu normally but said he would easily eat this again – a win!
A huge win! I’m so glad you both liked it!
So so so yummy. Absolutely made its way onto my regular rotation. Really excited to try this sauce out on other stuff.
So glad you liked it!
Yum! This one is definitely going into the rotation. I will say that I did have to make some substitutions, but it turned out delicious nonetheless.
Unfortunately I couldn’t find fairy tale eggplant, but did grab some graffiti eggplant. I think they held up better in the sauce that I’d expect a regular globe eggplant to. Would love to find fairy tale some day and see how it compares.
Next, I didn’t have sambal oelek, so I opted for sriracha, which I understand is a bit sweeter but figured was fine given the sugar already in the recipe. I may have lost some texture in the sauce due to this swap.
Finally, I was devastated to discover that my dog had pulled my cucumber off the counter when I went out yesterday. I didn’t want to go to the store for a single cuke. But I also didn’t want to give up this topping. I knew the dish would need this acid to cut through the sweet and spicy sauce. I opted to rinse off some jarred kosher dill pickle slices and let them sit in rice vinegar with the scallions and serrano. You could still taste a bit of the dill and other spices but I do think the rice vinegar was still able to shine through. Honestly, they were very good with the rest of the dish.
Will absolutely try this recipe again, as written, but I think these subs are a testament to its solid backbone as a recipe
DUH-LISH
Hi, can I use a regular eggplant that would be available in the winter season now? If so, how many do you suggest for this recipe?
Leave a Comment
Made this recipe? Tell me all your thoughts or if you’ve got any questions!