Sticky Tofu & Eggplant (with Prawns)

Ingredients

Main dish

• 1 (16 oz) block firm tofu
• ¾ lb fairytale eggplant, halved (or regular eggplant, sliced)
• ~1 lb frozen prawns, thawed
• 6 tbsp brown sugar
• ¼ cup sambal oelek
• ¼ cup rice vinegar
• ¼ cup soy sauce
• 1 tbsp white miso paste
• Extra-virgin olive oil

Cucumber salad

• 1 large cucumber, thinly sliced
• 1 small serrano pepper, thinly sliced
• 2 large scallions, greens thinly sliced
• 2 tbsp rice vinegar
• Diamond Crystal kosher salt

To serve

• Steamed white rice, 4 servings

Method

1. Drain the tofu and press out moisture with paper towels. Slice into 1-inch cubes.
2. Preheat oven to 400°F (200°C). Toss the tofu cubes with a little olive oil, spread on a lined baking sheet, and bake 20–25 minutes, flipping halfway, until golden and firm. This can happen alongside frying the eggplant below.
3. Whisk together brown sugar, sambal oelek, rice vinegar, soy sauce, and miso paste. Set aside.
4. Make the cucumber salad: combine cucumber, serrano, scallion greens, rice vinegar, and a pinch of salt in a bowl. Mix and refrigerate.
5. Heat a cast iron skillet over medium heat with olive oil until just below smoking point. Add the eggplant, cook undisturbed 3–4 minutes until browned, then stir to brown the remaining sides, 2–3 minutes more.
6. Add the baked tofu to the pan with the eggplant. Pour the sauce over and stir to coat. Simmer, stirring occasionally, 7–8 minutes until the sauce thickens and turns sticky.
7. Stir in the thawed prawns for the last few minutes — just long enough for them to cook through and soak up the sauce.
8. Optional: broil 3–4 minutes for caramelized edges.
9. Serve over steamed rice, garnished with the cucumber salad.

Notes

• Fairytale eggplant is recommended for its firm, meaty texture and quick cooking, but regular eggplant works fine as a swap.
• Baking the tofu instead of pan-frying it frees up the stovetop and is less fiddly than babysitting a skillet.