Roasted Tofu with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted tofu and aubergine dish has become my go to weeknight dinner because it comes together in just an hour and tastes restaurant quality. The crispy tofu absorbs all those savory and slightly sweet flavors while the aubergine gets gorgeously tender, and I love that tofu is packed with protein and iron, making this a truly satisfying meal. The best part is how affordable and simple it is to prepare with just a few pantry staples and fresh aromatics. You'll have everyone asking for seconds.
Ella x
Ingredients
- 2 blocks (14 oz each)extra-firm tofu(pressed and cubed)
- 2 mediumaubergine(cut into 1-inch cubes)
- 5 tablespoonsolive oil
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 1 tablespoonmaple syrup
- 1 teaspoonsesame oil
- 1 teaspoonred pepper flakes
- 237 mlfresh cilantro(chopped)
- 2 tablespoonssesame seeds
- 1 teaspoonkosher salt
Detail level
Instructions
- 1
Press tofu between paper towels or a clean kitchen cloth for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes and set aside.
Tip: Pressing tofu is crucial for achieving a crispy exterior when cooking.
- 2
Preheat oven to 425°F (220°C). Toss aubergine cubes with 2 tablespoons of olive oil, half the salt, and black pepper on a large baking sheet. Spread in a single layer and roast for 20 minutes, stirring halfway through.
Tip: Roasting aubergine brings out its natural sweetness and creates caramelized edges.
- 3
While aubergine roasts, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, ginger, and red pepper flakes in a small bowl. Set the glaze aside.
Tip: Make the glaze ahead of time so it's ready when you need it.
- 4
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and cook for 3-4 minutes on each side until golden and crispy. Work in batches if needed to avoid overcrowding.
Tip: Don't stir the tofu too frequently; let it sit to develop a golden crust.
- 5
When aubergine is tender and caramelized, remove from oven and add to the skillet with the tofu.
- 6
Pour the prepared glaze over the tofu and aubergine mixture. Toss gently to coat all pieces evenly and cook over medium heat for 2-3 minutes until the sauce thickens slightly and coats everything.
Tip: Gentle tossing prevents the tofu from breaking apart.
- 7
Transfer to a serving platter and garnish with fresh cilantro and sesame seeds. Serve hot, optionally with steamed rice or noodles.
Tip: The cilantro adds a fresh, bright finish to the dish.
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