crispy tofu recipe from Herbivoracious
For the crispy tofu, I followed a simple recipe from the blog, Herbivoracious. I find that many people who regularly cook tofu already have a favorite way to prepare it, but I am always searching for a new way. I found Michael's method to be pretty simple and fast. Basically, you slice the tofu, soak the slices in warm, salty water for 15 minutes, dry them, and pan fry them at a very hot temperature. I recommend checking out his recipe if you're looking for a new way to cook tofu. He mentions that the saltwater soak definitely makes a big difference in the final product's crispiness.
1 medium eggplant
3 tablespoons neutral oil with a high smoke point, such as grapeseed
The key to cooking the eggplant is the caramelizing.
Preheat oven to 400F. Slice the eggplant into 1.5" slices. Heat a skillet to med heat, add 1 tablespoon grapeseed oil, and add however many slices of eggplant fit on the surface. Cook each side until very brown, 3-5 minutes each. Continue cooking in batches, adding more oil as necessary, until all eggplant has been browned.
Cut eggplant slices into half inch wide rectangles and transfer to oven. Bake for 35-45 minutes, until eggplant is extremely soft.
Serve crispy tofu and eggplant over a grain of your choice along with a green vegetable. Top with shredded seaweed (optional). Enjoy!