Roasted Eggplant with Ginger-Garlic Tofu

Ingredients

• 2 medium Japanese eggplants
• 1 block Extra-firm tofu
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Maple syrup
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tbsp Cornstarch
• 1 tbsp Sesame oil
• 2 stalks Green onions

Instructions

1. 1Preheat your oven to 400°F (200°C). Take the 2 medium Japanese eggplants and cut each one in half lengthwise. On the cut side of each eggplant half, use a knife to score the flesh in a diamond pattern, cutting about 1/4-inch deep. Place the eggplant halves, cut-side up, on a baking sheet and drizzle the 1 tbsp of sesame oil evenly over the cut surfaces.
2. 2Take the 1 block of extra-firm tofu and gently press it to remove any excess water. Cut the pressed tofu into 3/4-inch cubes. In a medium bowl, toss the tofu cubes with the 2 tbsp of cornstarch until they are evenly coated.
3. 3Place the baking sheet with the prepared eggplant into the preheated oven at 400°F (200°C) and bake for 15 minutes. While the eggplant bakes, in a small bowl, whisk together the 3 tbsp of soy sauce, 2 tbsp of rice vinegar, 1 tbsp of maple syrup, 1 tbsp of grated ginger, and 2 cloves of minced garlic until well combined.
4. 4After the eggplant has baked for 15 minutes, carefully remove the baking sheet from the oven. Add the cornstarch-coated tofu cubes to the same baking sheet, spreading them in a single layer around the eggplant. Return the baking sheet to the oven at 400°F (200°C) and continue baking for another 20 to 25 minutes, or until the tofu is crispy and golden brown, and the eggplant is very tender when pierced with a fork.
5. 5Once the tofu and eggplant are cooked, remove the baking sheet from the oven. Pour the prepared ginger-garlic sauce over the crispy tofu cubes and gently toss to coat them completely. Arrange the roasted eggplant halves on serving plates, spoon the sauced tofu over them, and finely chop the 2 stalks of green onions to sprinkle over the top.

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