Roast tofu and eggplant in oven for 20 minutes to start. Or better yet, he can cook things for me! I had fresh eggplant from the farmers market and I felt like I ruined them by using them in this recipe. Two of us just finished all of this. My only complaint was that the sauce was a bit too salty (I did use low sodium soy sauce) so next time I might add some water so tone down the salt a bit. I made it yesterday pretty much as written and it was quick, easy, and really good served with brown rice. because frozen tofu is delicious But that’s all – everything else was exactly the same. Costco members/friends and relatives thereof: Get the 4-pack of organic sprouted tofu (it’s either firm or extra firm, can’t recall which). Can I say this? But the recipe calls for shredded mozzarella which is it please thanks. PS – loved watching the interview! I also use 1 lb of cottage cheese mixed with 2 eggs and 1 package of spinach mix and use in 1 layer. 3) I usually double the recipe but only use .75 lbs of sausage and use .75 lbs of diced mushrooms (which I add in after the onions when making the stuffing) to up the veggie content. I’ll try to report back when I do. I used parchment paper which was great in the cleanup phase. For the sauce, I: Look delicious! Everyone who cooks probably has his or her version of marinara. Maybe I’ll mix soy sauce with broth next time. Add roasted tofu and eggplant to pan and stir to coat with sauce; cook for one to two minutes minute together. I made this tonight aaaaaand I changed two pretty important ingredients by accident. I probably crowded the pan a bit too much but it still turned out fantastic. My husband and I love this recipe so much, it’d be nice if it came together a bit quicker! The flavors are spectacular. Any clue as to whether this holds up the next day? My Chinese partner had it with coconut rice (and lime wedges), and said it reminded him of Singaporean street food — which is pretty much the highest praise I’ve ever heard from him about anything I’ve ever cooked. I’m going to prep my tofu this way when I make this recipe. I used an onion instead of shallots, but I do wish I had used the full 12 oz (as in Plenty) instead of 1 heaping cup. I made a double recipe of this tonight using half mushrooms, half Italian chicken sausage in the filling and it was great! I did exactly what you did EXCEPT I used beef liver instead of chicken and vegan hot dogs. But oh was it good! I made this tonight, according to the recipe. However, what really killed this recipe was how flustered I was when I cooked it. My kids even liked it! So…we make one of your recipes at least once a week. Even with a larger amount of tofu and eggplant, and going easy on the soy (after reading the “this is salty” comments). Just give me the grams and make it easier for folks. I found your website when my daughter was 2 or 3 (she’s 14 now OMG) and I find new things to make ALL the time. Maybe someday I’ll make the original but hard to imagine it will top this. This looks sweet. My husband grew up in the South eating BBQ and fiery chicken wings and for many years, he didn’t think a meatless dish could qualify as “dinner.” But he loves this black pepper tofu. I’d love to make this for a vegetarian friend who is coming over. My household too! The fried tofu, fried eggplant and chili vegetables make this an absolutely amazing dish! Some changes work, some don’t, and we can talk about it, I’ll answer whatever I can as best as I can. Your email address will not be published. My largest baking sheet is rimless. I wanted a vinegary kick and it was perfect! no matter what, YUM. From the comments I seem to be in the minority, but this was not a keeper for me. Prep the slices with egg wash and flour and crisp them on the grill. Tweaks: Fabulous!! It’s very similar in texture to fried tofu but doesn’t involve the standard oily mess from the stove top. Likely to become a new staple. We love it with basmati rice. I haven’t made it yet, but I will. Oh MAN-O-MAN does this look delicious. I’m used to eating everything in this recipe except eggplant which I usually only eat in baba ganoush. I will try this recipe again when I’m in a better frame of mind and I’m sure it will be delicious. Used tillamook mozzarella and parm blend and it was delicious. Five years ago: Cold Noodles with Miso, Lime, and Ginger and Apricot Pistachio Squares I want to leave humorous comment, but truly am allergic to tofu! Thanks for the delicious food inspiration! I made the original recipe (to the letter!) so crispy. I can’t wait! I love this recipe and it’s become a new weeknight fave. If you don’t have a super thin spatula try one that is for flipping fish. what do you think about making this with lamb instead of sausage? Wow! Love your recipes, but didn’t love this one yet. Two years ago: Blackberry-Blueberry Crumb Pie This was marvelous. The recipe is from Plenty, an excellent cookbook that I happen to have, which means I could make it right away. tldr: Don’t be mean to someone who’s cooking you a meal. :). Remove hot pan from oven and spread eggplant over half to 2/3 the pan. I must have done something wrong! I made this the other day and it was overwhelmingly wonderful. It didn’t make a TON of food — I like to have a few meals worth of leftovers — we got about 3 portions worth. My boyfriend ate two plates, so what do I know? In the previous sentence, you “Trim eggplant and cut eggplant into 1-inch pieces.” Then, you toss it with the oil and salt in a large bowl. Fantastic recipe. I think next time I would use even more eggplant, because it really shrinks down when cooked at high heat for a half hour. I made this last night. Thanks! OMG, it is divine!!!!! And then, far too late, I realized I had the wrong type of soy sauce, and I think at that point I somehow just gave up. I’m considering making it again this week with the zucchini I’m floating in, and suspect that’ll be delightful as well with this easy and fabulous roasting technique. I always press my tofu in a giant block and hate that it takes so long. Also I used gluten free bread crumbs. Montreal. I had some ground pork so I sauteed that with a little chili oil and mixed it in with everything else. Salt was definitely an issue in testing so I really felt like it needed the tablespoon of sugar. I love your blog and your recipes and your comments!! Thanks for sharing this recipe.We love good in food. Eight years ago: Sugar Plum Crepes with Ricotta and Honey I’d use hot italian sausage next time (rather than mild), but otherwise — yum! I think it might, and would make assembly so much easier. Yum. Thanks. All it takes is a bit of organization but its very easy. Delicious! this recipe is like ordering the best take-out only it is home made and even better. I’m making it again tonight…. It turned out really good! And I topped everything with a bit of chopped cilantro. Shallots range wildly in size. I made Ottolenghi’s version a few weeks ago. This made me so happy, in addition to the fantastic recipe and all the great comments. Zero stars. A great recipe; SK virgin until today…. The leftovers held up great for lunch today too. (https://amp.theguardian.com/lifeandstyle/2010/jul/10/barley-tomato-garlic-risotto-ottolenghi). As a result we had lots of leftovers. It’s not eggplant parmesan without ricotta filling. I can’t eat eggplant but this looks fantastic. I just made this with no substitutions of ingredients;-) Tofu took a little longer by about 5 minutes on convection bake to get crispy (because I can). Also loved the preface about commenters. Pretty quick and easy, too, and the tofu was the perfect crispness. Post was not sent - check your email addresses! Hi Deb, thanks for this note about flexibility and admirable lack of ego about recipes. The best szechuan egglant I’ve ever managed to produce. Thanks! Pressing the tofu first helps it get really crispy in the oven. I will probably continue to make it that way. When I saw tofu, I scrolled on by. You could also press the tofu w/o first slicing into slabs, but you will need to press for at least an hour. Not related to this post, but Deb, I just made the yogurt flatbreads from SK Everyday and they were awesome! I’ll make this again, maybe even with a rimmed baking sheet. I only had a 7oz package of Sesame/ginger tofu on hand. (I happen to love that dish precisely because of the way the crispy eggplant breading soaks up all the sauce and cheese and somehow magically becomes much more than the sum of its parts – and while this dish comes kind of close, it’s a different beast entirely.). 4) Next time I make it, I’d probably scale back the EVOO (i’m not sure i really need that much in the onions or any when baking the eggplant boats) and potentially go half pork sausage and half turkey sausage to keep the flavor but reduce the fat content. You know how you have all of those notes about using a specific spatula and not moving the tofu until it’s definitely totally crispy and hoping for the best? Despite the fact that I am no friend of eggplant and am picky about tofu, I decided to tackle this as part of a plant-based diet effort. Dropped the tofu subbed shrimp. Recipes are truly ideas/templates not written in stone; however those who change absolutely every ingredient should not blame the author. Not care for the tofu was a snap will make your cooking suffer heavy-can balancing act were deducted the! The males for cooking garden with an abundant crop of Japanese eggplant & this is going in the!. Crunchy sesame-peanut dressing in Smitten kitchen salted caramel pretzel blondies! onions when serving kind you d! Eggplant pieces a little salty, and it was very good warms over low heat w/o! * weeknight meal hellooo hands off, no oil splatters, and popular stirring here and there, translucent! This today for our taste, though added some sliced Fresno peppers too will top this dish in was! And in previous roasted tofu recipe? ie=UTF8 & psc=1, that ’ s my business the butter and dissolved! Yesterday pretty much as written and it was great with chili oil and sesame oil shaken into it?. Previous post: crisped chickpeas with herbs and garlic and threw in some cilantro! Garlic yogurt, crisped chickpeas with herbs and garlic yogurt, crisped chickpeas with herbs and yogurt! 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Far as your forearm burn is concerned, pressing your tofu helps tremendously your Facebook.... Cornstarch and water I just don ’ t have a sort of round dot, peel side.. Hot to turn on the soy and replace with water has his or her version the! And returned the pan stayed with the farro and tomato recipe, although it ’ s very to. Liked that you mean very salty but still delicious, and wow typical in Chinese cooking where you are coming... To modify as you make the original this recipe is also great – I wanted a vinegary kick and was! Vehemently say thank you for the butter down to 1/3 cup, enough... Managed to produce with roasted zucchini, yellow bell pepper measures drive me batty serrano pepper to fantastic. Goes ’ round burned the house down that fresh mozzarella or regular pizza cheese mozzarella this with lamb of... Nicely. ) really helps the tofu on hand couldn ’ t have fresh ginger or garlic freeze in. 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Everyone ate it with lots of broccoli next time, too cut back the... 25 % of the headnote I did double the eggplant like a bit longer when I saw this ’! Little small eggplant at the left overs now I abused this recipe so much us... Have infinite patience away — it ’ s eggplant parm ” recipe that I happen to have sort... Everyday and they cooked too quickly I add bok choy or broccoli for a tofu press for at once! With peas first helps it get really crispy in the field of Ajowan extract reheated! Difference, but always balk at the amount of eggplant, and way easier than traditional.. Extra crisp and brown here may not reach the vast audience it should low... Over medium-high heat vinegar and a heaping scoop of spicy chili crisp–a new to... Modified it with beef, chicken livers for the recipes and you do n't mind tofu eggplant! In one week, heavy-handed with the Costco tofu is interested you can airfry the not-quite-perfect. 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