Black pepper tofu and eggplant from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white onions or red onions for shallots.

  • eclairea on June 08, 2026

    One of my fave SK recipes!

  • sgpinson on September 22, 2025

    Really enjoyed this but I did cut the soy sauce down to 1/3 cup, and added a couple squeezes of lime juice for some acidity.

  • Astrid5555 on November 17, 2024

    Quick to make and very good, but also very spicy.

  • Rocklizard on September 24, 2024

    Whoa this was way too salty even with the low sodium soy sauce. But still very good and worth trying again. However, I think next time I will cut the soy sauce in half and use water to get the full liquid.

  • jenburkholder on May 01, 2022

    I don't really like eggplant, but this is a good preparation as I love easy dinners and tofu is a winner. I cut down the pepper as I'm not a huge fan but then add in chilis as I prefer their spice profile. Have repeated and will continue to do so!

  • hirsheys on September 14, 2019

    Not my favorite, but I think that's just because I don't love black pepper. The sauce was one-note for me, and not a one note I like.

  • shoffmann on August 22, 2019

    This was tasty, but not quite as good as the original recipe from Plenty. I also don't think it was any easier than the other recipe either.

  • Skamper on August 20, 2019

    This was delicious and came together pretty quickly. I left the office later than planned, however, so I just blitzed the shallot, garlic, and ginger together in the mini processer, and that didn't seem to hurt anything. I added a scant tablespoon of pepper, and it still had quite a bit of kick (we are wimps), so next time I'd start with a heaping half tablespoon and taste from there.

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