Crispy tofu and buttery eggplant are a textural match made in heaven. Adapted from Bon Appetit, the secret ingredient here is a dash of sugar, that serves to both caramelize the tofu and temper the savory, garlicky sauce. Serve this with rice for a perfect end-of-summer meal.
- 14 ounces extra-firm tofu
- 4 tablespoons avocado oil, divided
- Salt
- 2 teaspoons sugar, divided
- 1 pound Japanese eggplants (about 3), cut in half lengthwise, cut crosswise 3/4-inch thick
- 4 green onions , white and pale green parts and dark green parts separated, thinly sliced
- 4 garlic cloves, finely chopped
- 1 1-inch piece ginger, peeled, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1/2 teaspoon fish sauce
- Sesame oil and steamed rice, for serving
- Sandwich tofu between several layers of clean kitchen towels and gently press to expel excess liquid. Pat dry, then cut into 1″ cubes.
- Heat 2 tablespoons avocado 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 salt, then sprinkle 2 teaspoons sugar over. Cook, stirring, until tofu is starting to brown, about 1 minute. Using tongs or a slotted spoon, transfer tofu to a plate, leaving the oil.
- Heat remaining avocado oil in same pan. Add eggplants, season with salt, and cook, stirring often, until brown and starting to soften, 5–7 minutes. Add white and pale green parts of the green onions, garlic, ginger, and red pepper flakes and cook, stirring, until fragrant and starting to soften, about 1 minute. Add soy sauce, remaining 1/2 teaspoon sugar, and 2 tablespoons water. Bring to a simmer, 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 rice vinegar and fish sauce.
- Serve tofu mixture in a shallow bowl over steamed rice, topped with thinly sliced dark green onion parts and drizzled with sesame oil.