Photo: Thomas J. Story
Yields4 ServingsPrep Time45 minsChill Time1 hrTotal Time1 hr 45 mins
AuthorSunset

You can start marinating the tofu mixture a full day ahead.

How to Make It

1

Make tofu and eggplant: Seal ingredients in a resealable plastic bag, turn, and chill at least 1 hour.

2

Heat grill to high (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Divide tofu mixture among 4 large squares of foil and seal securely. Grill bundles, turning once, until eggplant is tender when pierced, about 10 minutes.

3

Make salad: Mix all ingredients except rice and soy sauce. Unwrap bundles and top with salad. Serve with rice and soy sauce.

Ingredients

TOFU AND EGGPLANT
 20 oz 20 ounces firm tofu, cut into 16 chunks
 12 oz Asian eggplant, quartered lengthwise and cut into chunks
 2 tbsp minced ginger
 2 tbsp minced garlic
 ¼ cup reduced-sodium soy sauce
 5 tbsp vegetable oil
 2 green onions, chopped
SALAD AND SERVING
 1 English cucumber, halved and cut into chunks
 1 cup cilantro leaves
 1 cup whole dill sprigs
 1 red jalapeño chile, halved and sliced
 2 tbsp lime juice
 2 tbsp vegetable oil
 ½ tsp kosher salt
 Cooked rice and soy sauce

Directions

1

Make tofu and eggplant: Seal ingredients in a resealable plastic bag, turn, and chill at least 1 hour.

2

Heat grill to high (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Divide tofu mixture among 4 large squares of foil and seal securely. Grill bundles, turning once, until eggplant is tender when pierced, about 10 minutes.

3

Make salad: Mix all ingredients except rice and soy sauce. Unwrap bundles and top with salad. Serve with rice and soy sauce.

Tofu and Eggplant Hobo Bundles