Sunday Table: Maple Peanut Glazed Eggplant & Tofu

A comforting meal made (mainly) with pantry staples

This week I went to a new grocery store and while it did take me 25 minutes to find tofu, I did stumble upon Chinese eggplant!

I’ve been experimenting more with eggplant lately because it’s easy to cook with, tasty, and in-season.

If you’re not familiar with Chinese eggplant, it has a sweeter, more delicate flavor than regular eggplant. It’s also longer and slimmer in shape, with a tender skin that cooks up really well.

Here in Los Angeles, most stores carry both varieties, but if you can’t find Chinese eggplant, regular globe eggplant will work fine in this recipe!

Buuut, if you’re using globe eggplant, here are a couple of quick tips:

• Draw out excess moisture: Sprinkle the cubed eggplant with a little salt and let it rest in a colander for 15–20 minutes. This helps reduce water content and any slight bitterness. Pat the cubes dry with a paper towel before tossing them with oil and cornstarch.

• Adjust baking time: Since globe eggplant is denser, you may need to roast it for an extra 5–10 minutes until golden and crisp around the edges. Be sure to flip halfway through for even cooking.

And then after we bake the eggplant and tofu, we’re tossing it in a creamy and sweet maple peanut glaze that compliments the eggplant so well. YUM!

P.S. in case you missed it - last week I shared my complete guide to Autumn ft. the playlist I will be listening to allll season long while I cook and bake :)

Okay let’s dive into the recipe, shall we?!

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MAPLE PEANUT GLAZED CHINESE EGGPLANT & TOFU

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes

INGREDIENTS