Eggplant + Tofu Adobo over Rice - Ends + Stems with Chef Alison

Ingredients

• 1 package Firm Tofu (look for the shrink wrapped kind not in water)
• 1 1 ⁄ 2 pounds Japanese Eggplant
• 1 Tablespoon Vegetable Oil (divided)
• 3 ⁄ 4 cup White Vinegar (distilled)
• 3 ⁄ 4 cup Soy Sauce
• 1 Tablespoon Brown Sugar
• 5 Bay Leafs (dried)
• 1 head Garlic
• 2 Jalapeños (divided, optional)
• 1 ⁄ 2 teaspoon Black Pepper
• 1 cup Long Grain White Rice (uncooked)
• 2 cups Water
• 1 ⁄ 2 teaspoon Kosher Salt
• 1 Tablespoon Unsalted Butter
• 3 ⁄ 4 pound Brussels Sprouts