Many home cooks struggle to plan consistent dinners, despite having plenty of cookbooks for inspiration. This recipe offers a practical solution: a flavorful, quick meal that appeals to both adults and children. The dish combines crispy tofu and roasted eggplant coated in a sweet and spicy chili glaze, making it versatile enough to serve over rice, in lettuce wraps, or with cabbage.
The recipe comes from Jenny Rosenstrach’s Weekday Vegetarians, known for its dependable, unfussy approach to family cooking. It’s designed for busy weeknights when you want something satisfying without spending hours in the kitchen.
Ingredients and Preparation
This recipe serves four people. The preparation is straightforward, using ingredients readily available in most supermarkets.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
- 1 (15-ounce) block of extra-firm tofu, pressed, drained, and cubed
- ¼ cup avocado or olive oil
- 2 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch or arrowroot powder
- 1 pound eggplant (preferably graffiti eggplant), cubed
- Salt and pepper to taste
- ⅓ cup sweet-hot-chili glaze (recipe follows)
- 4 cups cooked rice
- Optional garnishes : cilantro, sliced radishes, scallions, toasted cashews
Cooking Instructions
- Preheat oven to 425°F (218°C). Position one rack on the top shelf and another on the middle shelf. Line two rimmed baking sheets with parchment paper.
- Marinate tofu: In a large bowl, combine tofu cubes with half of both oils, soy sauce, and cornstarch. Toss to coat evenly. Spread tofu on one prepared baking sheet.
- Prepare eggplant: In the same bowl, mix eggplant with the remaining oil, salt, and pepper. Spread on the second baking sheet.
- Bake: Place tofu on the top rack and eggplant on the middle rack. Bake for 20 minutes, until tofu is crispy and golden. Move eggplant to the top rack and continue baking for another 10 minutes until golden.
- Glaze: Remove both from oven. Transfer eggplant to the bowl with tofu. Drizzle with sweet-hot-chili glaze and gently toss to coat.
- Serve: Serve over rice, garnished with cilantro, radishes, scallions, or cashews if desired. Lettuce wraps and sliced cabbage are also good options.
Sweet Hot Chili Glaze Recipe
This glaze adds a balance of sweetness and heat to the dish.
Yields: About ½ cup
Prep time: 5 minutes
Ingredients:
- 3 tablespoons hot chili sauce (such as Cholula or Pete’s)
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 4 tablespoons unsalted butter (or vegan alternative like Miyoko’s)
- Freshly ground black pepper
Instructions:
- Combine chili sauce, honey, brown sugar, and a pinch of salt in a small saucepan over medium heat.
- Simmer until sugar dissolves completely.
- Remove from heat and whisk in butter until thickened.
- Season with black pepper to taste.
This recipe provides a quick, easy, and flavorful dinner option that can be adapted to suit individual preferences. The combination of textures and flavors makes it a reliable choice for busy weeknights, offering a welcome break from meal planning stress.
