You can start marinating the tofu mixture a full day ahead.
TOFU AND EGGPLANT
20 ounces firm tofu, cut into 16 chunks
12 ounces Asian eggplant, quartered lengthwise and cut into chunks
2 tablespoons minced ginger
2 tablespoons minced garlic
1/4 cup reduced-sodium soy sauce
5 tablespoons 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 tablespoons lime juice
2 tablespoons vegetable oil
1/2 teaspoon kosher salt
Cooked rice and soy sauce
How to Make It
Make tofu and eggplant: Seal ingredients in a resealable plastic bag, turn, and chill at least 1 hour.
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.
Make salad: Mix all ingredients except rice and soy sauce. Unwrap bundles and top with salad. Serve with rice and soy sauce.