Caramelized Tofu With Soy Braised Eggplant
Ingredients
- 12–14 oz. extra-firm tofu
- 4 Tbsp. vegetable oil, divided
- Kosher salt
- 2½ tsp. sugar, divided
- 1 lb. Japanese or Italian eggplants (about 3), cut in half lengthwise, cut crosswise ½" thick
- 4 large scallions, white and pale green parts and dark green parts separated, thinly sliced
- 4 garlic cloves, finely chopped
- 1 1" piece ginger, peeled, finely chopped
- ¼ tsp. crushed red pepper flakes
- 2 Tbsp. soy sauce
- 1½ tsp. unseasoned rice vinegar
- ½ tsp. fish sauce (optional)
- Toasted sesame oil and steamed rice (for serving)
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