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Epicurious

Caramelized Tofu With Soy-Braised Eggplant

4.2

(6)

Bowl of tofu and eggplant on a wicker table.
Photograph by Jessica Pettway, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh

The crispy tofu in this weeknight stir-fry is hiding a sweet secret: The glossy, bronzed shell is thanks to a sprinkling of sugar that caramelizes the exterior in the last minute of cooking. The eggplant, soft and silky with just a bit of heat, is a natural counterpart. Slip another spoonful of sugar into the pan as the eggplant braises to balance the soy sauce and any potential bitterness. Turns out a spoonful of sugar can do more than just make the medicine go down.

What you’ll need

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