Crispy, bronzed squares of tofu and soft, silky eggplant are a match meant to be.
between several layers of clean kitchen towels and gently press to expel excess liquid. Pat dry, then cut into 1" cubes.in a large nonstick skillet over medium-high. Cook tofu, stirring and turning occasionally, until golden brown all over, 6–8 minutes. Generously season withevenly over. Cook, stirring constantly, until tofu is starting to brown, about 1 minute.
Using tongs or a slotted spoon, transfer tofu to a plate, leaving behind as much oil as possible.1 lb. Japanese or Italian eggplants , cut in half lengthwise, cut crosswise ½" thick4 large scallions, white and pale green parts thinly sliced¼ tsp. crushed red pepper flakes, remaining, and 2 Tbsp. water. Bring to a simmer , then reduce heat to low. Cover and cook until eggplant is starting to fall apart, about 2 minutes. Return tofu to pan; stir to coat.