Caramelized Tofu With Soy-Braised Eggplant

Step 1

Sandwich12–14 oz. extra-firm tofubetween several layers of clean kitchen towels and gently press to expel excess liquid. Pat dry, then cut into 1" cubes.

Step 2

Heat2 Tbsp. vegetable oilin a large nonstick skillet over medium-high. Cook tofu, stirring and turning occasionally, until golden brown all over, 6–8 minutes. Generously season withkosher salt, then sprinkle2 tsp. sugarevenly over. Cook, stirring constantly, until tofu is starting to brown, about 1 minute. Using tongs or a slotted spoon, transfer tofu to a plate, leaving behind as much oil as possible.

Step 3

Heat remaining2 Tbsp. vegetable oilin same pan. Add1 lb. Japanese or Italian eggplants (about 3), cut in half lengthwise, cut crosswise ½" thick, season with salt, and cook, stirring often, until brown and starting to soften, 5–7 minutes. Add4 large scallions, white and pale green parts thinly sliced,4 garlic cloves, finely chopped,one 1" piece ginger, peeled, finely chopped, and¼ tsp. crushed red pepper flakesand cook, stirring, until fragrant and starting to soften, about 1 minute. Add2 Tbsp. soy sauce, remaining½ tsp. sugar, and 2 Tbsp. water. Bring to a simmer (it might happen immediately), then reduce heat to low. Cover and cook until eggplant is starting to fall apart, about 2 minutes. Return tofu to pan; stir to coat. Remove from heat; stir in1½ tsp. unseasoned rice vinegarand½ tsp. fish sauce(if using).

Step 4

Serve tofu mixture in a shallow bowl oversteamed rice, topped withthinly sliceddark green scallion partsand drizzled withsesame oil.