Black Pepper Tofu & Eggplant

INGREDIENTS

14 oz package extra-firm tofu

Neutral oil for roasting (safflower, vegetable, sunflower)

3/4 to 1 pound eggplant

Kosher salt

3 tbs vegan butter

1 heaped cup thinly sliced shallots or 1 medium white or red onion, thinly sliced

5 garlic cloves, peeled, crushed

2 tbs finely chopped ginger

1/2 cup low-sodium soy sauce or tamari

1 tsp granulated or brown sugar

1 tbs crushed or very coarsely ground black pepper, and more to taste

Rice, for serving Chile-garlic sauce, crispy chili oil, or sriracha for serving

• Heat oven to 425 degrees F. Drain tofu and place on a few layers of paper towel with more over it; set aside for 5 minutes, or until needed. Drizzle 3 tbs oil over your largest baking sheet and place it on the oven to get very hot while you get everything else ready. Trim eggplant and cut eggplant into 1-inch pieces. In a large bowl toss with 1 tablespoon oil and a few pinches of salt. Remove hot pan from oven and spread eggplant over half to 2/3 the pan. Cut tofu into 1-inch cubes. Toss gently in empty bowl with oil and a couple pinches of salt until coated. Spread on empty part of baking sheet.

• Roast tofu and eggplant in oven for 20 minutes to start. After 20 minutes, flip to crisp and brown on the other side, about another 10 minutes until browned.

• While tofu and eggplant roasts, prepare the sauce. Heat a large, heavy skillet over medium heat and add butter. Once butter melts, add shallots, garlic, and ginger. Reduce heat slightly and cook, stirring occasionally, until everything is tender, about 11 to 14 minutes. Add the soy sauce, sugar, and black pepper and cook, simmering, for 3 minutes more. Add roasted tofu and eggplant to pan and stir to coat with sauce; cook for one to two minutes minute together

• Serve over or with rice; add extra heat as needed.

(original recipe by Smitten Kitchen, modified slightly)