Eggplant & Black Pepper Tofu

1. Preheat the oven to 200 °C/ 180 °C fan oven.
2. Pour 3 tbsp olive oil onto a baking tray lined with baking paper and place in the oven to heat up.
3. In a large bowl, mix the diced eggplant with 2 tbsp olive oil and ½ tsp salt.
4. Mix 2 tbsp cornstarch with ½ tsp salt in a bowl and carefully turn the tofu cubes in it until they are well coated with the starch.
5. Remove the hot baking tray from the oven, spread the eggplants on one half and the tofu cubes on the other half and bake everything in the oven for 30 minutes. Turn once after 15 minutes.
6. For the cucumber salad, place ½ tbsp sugar, 1 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp ginger, 1 tsp garlic and 1/2 tbsp chilli in a small bowl and mix until the sugar has dissolved. Now add the cucumber slices to the bowl, stir well and set aside.
7. To make the sauce, melt 4-5 tablespoons of butter in a large pan over a medium heat, add the onions, chili and remaining ginger and garlic and simmer over a low heat for 10-12 minutes until soft, stirring several times.
8. Add the shoyu, water, sugar and 1/2 teaspoon of black pepper to the pan and simmer for a further 3-4 minutes, stirring occasionally.
9. Add the baked tofu and eggplants to the sauce, stir carefully so that everything is covered with sauce. Simmer for 2-3 minutes while stirring.

Happy omami. Enjoy the taste!