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–+ servings

Sticky Tofu & Fairytale Eggplant

5 | 3 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 18 minutes
Servings: 4 servings

Equipment

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 

  1. Drain and lightly press the moisture out of the tofu with a paper towel. 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 on top and set this aside to press.
  3. While the tofu is being pressed, halve the fairytale eggplants and set them aside.
  4. Whisk together the sugar, sambal oelek, rice vinegar, soy sauce, and miso paste. Set to the side.
  5. 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.
  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, a little whispy, 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 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.
  8. 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.
  9. 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.
  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 oven 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!