Name: Caramelized Tofu With Soy-Braised Eggplant
Yield: 4 servings
Ingredients: 12–14 oz. extra-firm tofu; 4 Tbsp. vegetable oil, divided; Kosher salt; 2½ tsp. sugar, divided; 1 lb. Japanese or Italian eggplants (about 3), cut in half lengthwise, cut crosswise ½" thick; 4 large scallions, white and pale green parts and dark green parts separated, thinly sliced; 4 garlic cloves, finely chopped; 1 1" piece ginger, peeled, finely chopped; ¼ tsp. crushed red pepper flakes; 2 Tbsp. soy sauce; 1½ tsp. unseasoned rice vinegar; ½ tsp. fish sauce (optional); Toasted sesame oil and steamed rice (for serving)

Bowl of tofu and eggplant on a wicker table.

Photograph by Jessica Pettway, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh

The crispy tofu in this weeknight stir-fry is hiding a sweet secret: The glossy, bronzed shell is thanks to a sprinkling of sugar that caramelizes the exterior in the last minute of cooking. The eggplant, soft and silky with just a bit of heat, is a natural counterpart. Slip another spoonful of sugar into the pan as the eggplant braises to balance the soy sauce and any potential bitterness. Turns out a spoonful of sugar can do more than just make the medicine go down.