Linger: Salads, Sweets and Stories to Savor: A Cookbook

Braised Spicy Eggplant and Tofu with Noodles

With one of my favorite Korean tofu dishes, dubu jorim, as inspiration, I’ve created a bold salad featuring bouncy glass noodles and silky, tender eggplant. The tofu and eggplant carry big flavors, thanks to a quick braise in a sweet, spicy and salty brew. Long and slender Japanese or Chinese eggplant work best for this recipe, as they are easier to prepare, but you can also use globe eggplant—simply slice it into discs, and after pan-frying, slice again into thick batons. There are many types of glass noodles on the market—I recommend using bouncy, chewy sweet potato starch noodles here (the ones used for japchae).

Serves 4 to 6

Vegan / Gluten-Free

Extra-virgin olive oil

2 Chinese eggplant (10 ounces/300g), sliced on a diagonal into ½-inch (1.25cm) pieces

Sea salt and black pepper

16 ounces (450g) extra-firm tofu, cut into ½-inch (1.25cm) pieces

1 bunch scallions (about 6 to 8 stems)

1-inch (2.5cm) piece fresh ginger, peeled and julienned

4 teaspoons gochugaru (Korean red chile flakes)

2 tablespoons gochujang (Korean chile paste)

2 tablespoons tamari or soy sauce

2 garlic cloves, finely chopped

1 teaspoon granulated sugar

9 ounces (250g) glass noodles, such as sweet potato starch or mung bean vermicelli

1 tablespoon toasted sesame oil

1 tablespoon toasted white sesame seeds

Substitutions

Heat a large skillet over medium-high heat until hot, about 2 minutes. Add a good drizzle of olive oil and the eggplant. Drizzle the top of the eggplant with more olive oil and sprinkle with salt. Cook until golden, about 2 to 3 minutes per side. Transfer the eggplant to a plate.

In the same pan over medium-high heat, add another drizzle of olive oil and the tofu slices. Drizzle the top of the tofu with olive oil and season well with salt and pepper. Reduce the heat to medium and cook until lightly golden, about 4 to 5 minutes per side. Transfer the tofu to a cutting board. When cool enough to handle, cut each piece lengthwise into 3 or 4 long strips.

Thinly slice 2 scallions and set aside for garnishing. For the remaining scallions, separate the white and green parts and cut them into 2-inch (5cm) pieces. If the white parts of the scallion are thick, cut them in half lengthwise.

In the same pan over medium-high heat, add another drizzle of olive oil, the scallions (both white and green parts) and the ginger. Allow the scallions and ginger to sizzle and release their aroma for 30 to 40 seconds, then add the gochugaru, gochujang, tamari, garlic, the sugar, 1 teaspoon salt and ¾ cup water. Reduce the heat to medium and simmer until the sauce has reduced and thickened, 2 to 3 minutes. Fold in the eggplant and tofu and braise for 1 minute. Remove from the heat and let cool while you prepare the noodles.

Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until just tender. Drain and rinse under cold water. Drain again.

Transfer the noodles to a serving bowl along with the saucy eggplant and tofu. Add the sesame oil and season with salt. Toss well to coat the noodles, topping with the sesame seeds and reserved scallions.