Roasted Tofu with Aubergine

Instructions

1. 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. 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. 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. 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. 5

   When aubergine is tender and caramelized, remove from oven and add to the skillet with the tofu.

6. 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. 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.