BETA
Black Pepper Eggplant and Tofu with Rice
Soft roasted eggplant and golden tofu get a glossy peppery sauce, with scallions and rice to catch every spoonful.
45 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Eggplant650 g
- Firm tofu600 g
- Jasmine rice300 g
- Scallions50 g
- Garlic3 cloves
- Fresh ginger15 g
- Soy sauce2.5 tbsp
- Brown sugar2 tsp
- Canola oil2.5 tbsp
- Black pepper1 tsp
- Cornstarch1 tsp
- Cilantro15 g
- Water550 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Soy and wheat in soy sauce.
Method
Roast the eggplant
Heat the oven to 220°C (425°F). Wash eggplant, remove the stalk and cut into wedges about 2 cm thick. Toss with 1.5 tbsp oil on a lined baking sheet. Roast for 25–30 minutes, turning halfway, until the centres are soft and the edges golden.
Cook rice and prepare tofu
Rinse rice, bring to a boil with 450 ml water, cover and cook on low for 12–15 minutes, adjusting to package directions if needed. Rest off the heat for 10 minutes. Meanwhile, drain tofu, pat dry and cut into 2 cm cubes. Slice scallions, mince garlic and grate ginger.
Brown tofu and mix sauce
Heat remaining 1 tbsp oil in a large nonstick skillet over medium-high heat. Brown tofu for 8–10 minutes, turning. Whisk soy sauce, sugar, pepper, cornstarch and the separate 100 ml water until smooth. Lower heat to medium, add garlic and ginger to tofu for 30 seconds, then pour in the sauce.
Combine and serve
Simmer sauce for 1–2 minutes until glossy. Fold in roasted eggplant and scallions and heat for 1 minute. Divide rice and the tofu mixture among four bowls and finish with washed, chopped cilantro. Refrigerate leftovers within 2 hours.
The eggplant needs enough oven time to soften fully; firm centres will not become tender in the brief final toss.
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