Black Pepper Tofu and Eggplant

Black Pepper Tofu and Eggplant bursts with bold peppery heat, caramelized shallots, and silky roasted eggplant that soaks up a savory, buttery sauce. You get crisp-edged tofu and tender eggplant in one pan, and you finish fast on busy weeknights. The dish balances texture and flavor: crunchy tofu, melt-in-your-mouth eggplant, and a hit of black pepper that wakes up every bite. Make this when you want a satisfying plant-forward main that feels rich without heavy work. Also, if you like protein-forward sides, try a bright grain bowl such as quinoa and black bean power salad with your dinner for extra color and nutrients.

Table of Contents

Why Make Black Pepper Tofu and Eggplant

Ease: You roast tofu and eggplant together, so you save time and dishes while you build flavor.
Texture contrast: The tofu crisps while the eggplant becomes silky, and the shallots add sweet crunch.
Flavor depth: Butter, garlic, and ginger create a rich base, and coarse black pepper gives a sharp, aromatic lift.
Budget-friendly: Tofu and eggplant cost less than meat, and a little soy sauce stretches into a big batch.

How to Make Black Pepper Tofu and Eggplant

First, you roast the tofu and eggplant to develop color and texture. Then, you build the sauce in a skillet, slowly cooking shallots, garlic, and ginger in butter so they soften and release fragrance. Next, you add soy sauce, a touch of sugar, and coarse black pepper so the sauce tastes bright, savory, and slightly sweet.

For technique ideas and a saucier tofu method, you can compare steps with the approach in this teriyaki tofu and broccoli stir fry, then adapt the peppery finish here. Finally, you fold the roasted pieces into the pan to coat everything in the glossy sauce.

Ingredients

For the tofu and eggplant:

14-ounce package extra-firm tofu
Neutral oil for roasting (safflower or sunflower)
1 tablespoon cornstarch
3/4 to 1 pound eggplant
Kosher salt

For the sauce and aromatics:

3 to 4 tablespoons unsalted butter
1 heaped cup thinly sliced shallots or 1 medium white or red onion, thinly sliced
5 garlic cloves, peeled, crushed
2 tablespoons finely chopped ginger
1/2 cup low-sodium soy sauce
1 tablespoon granulated or brown sugar
1 tablespoon crushed or very coarsely ground black pepper

For serving:

Rice for serving
Chile-garlic sauce, crispy chili oil, or sriracha for serving

Directions

Heat oven to 425 degrees F. Drain tofu and place on layers of paper towel; set aside for 5 minutes.
Drizzle 3 tablespoons oil over a baking sheet and place in the oven to heat.
Trim and cut eggplant into 1-inch pieces; toss with 1 tablespoon oil and a few pinches of salt. Spread eggplant on half of the hot baking sheet.
Cut tofu into 1-inch cubes, toss with cornstarch, and spread on the empty part of the sheet.
Roast for 20 minutes, then flip tofu and eggplant and roast for another 10 minutes until crisp and browned.
In a skillet over medium heat, melt butter and add shallots, garlic, and ginger; cook until tender (11-14 minutes).
Add soy sauce, sugar, and black pepper; simmer for 3 minutes.
Add roasted tofu and eggplant to the skillet and stir to coat; cook for 1-2 minutes.
Serve over rice with additional heat as needed.

How to Serve Black Pepper Tofu and Eggplant

Serve hot over steamed jasmine or short-grain rice to catch the sauce.
Add crunchy cucumber salad or lightly sautéed greens for freshness.
Drizzle with crispy chili oil or sriracha for extra heat and color.
Garnish with sliced scallions and toasted sesame seeds for aroma and crunch.

How to Store Black Pepper Tofu and Eggplant

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
Freezer: You can freeze the cooked mixture in a freezer-safe container for up to 2 months, though eggplant texture softens after freezing.
Reheat: Gently reheat in a skillet over medium heat with a splash of water or oil to revive texture, or microwave covered for 1-2 minutes and then briefly pan-fry to crisp.

Tips to Make

Use extra-firm tofu and press well so it crisps in the oven.
Toss tofu with cornstarch just before roasting so the coating stays dry and forms a crust.
Cut eggplant uniformly so pieces roast evenly.
Cook shallots slowly so they sweeten rather than burn.
Taste and adjust soy and sugar balance at the end to keep the sauce bright.

Variations

Spicy Black Pepper: Add 1 teaspoon crushed red pepper with the black pepper for more heat.
Smoky Sesame: Finish with 1 teaspoon toasted sesame oil and 1 tablespoon toasted sesame seeds for a nutty twist.
Mushroom Mix: Swap half the eggplant for cremini mushrooms to add umami and a firmer bite.

FAQs

Q: Can I use firm tofu instead of extra-firm?

A: Yes, but press it longer to remove more water so it crisps better in the oven.

Q: How do I prevent soggy eggplant?

A: Cut even pieces, toss with oil, and roast on a hot sheet without crowding so steam escapes.

Q: Can I make this ahead?

A: Yes, roast the components and keep sauce separately; combine and reheat just before serving for best texture.