Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze

I had no problem with the sauce reducing as others commented. The eggplant was great but the tofu just lacked something even though it used the same sauce. I'd tell future cooks of this recipe to skip the tofu and make this as an eggplant side dish.

I thought this was a great tofu recipe! I didn't use the eggplant and I halved the sauce ingredients. I also didn't reduce the sauce and it still made just the right amount. So flavorful and tasty!

As a vegetarian, I thought this was a super tasty recipe. My meat-eating husband, not so much. He had a small plate and then passed on seconds. I love tofu, eggplant and spicy Asian sauces, so I thought it was a great combination, more leftovers for me! Like other posters said, there is definitely not enough sauce in the recipe as written. Even if you add up the amount of wet ingredients, it doesn't equal one cup, so there's no way you could have one cup after reducing. I increased the sauce ingredients by half and ended up with a nice amount of sauce. I also put in extra chiles to make it nice and spicy.

Totally agree with others. There is not enough liquid initially to reduce sauce to 1 cup. I would also consider marinating the tofu with the sauce a little ahead of time. Maybe 20 min, just brush it on and let it sit. It might take on more of the flavor. All and all very good and really a pretty dish.

Thought this was great but the sauce was not enough. Next time I will either add water or broth as another user suggested.

I agree with previous review - error in recipe as not enough sauce to reduce. However, even with too little liquid, it's a very tasty recipe. Made on indoor grill pan and served over Alton Brown's baked brown rice. Yummy! I would like to know what's missing!

Tasty, but I found that the flavor was held better by the eggplant than the tofu. There was not as much sauce as the recipe indicated. i was thinking maybe some liquid was omitted. Next time I will prepare more sauce and add broth to make it smoother. There just wasn't enough for basting and serving.

This was very good, fairly easy to put together; I'll keep the recipe for future weeknight meals. I used a stovetop grill pan, and it worked well. It met my husband's taste for spiciness, as well. It's fantastic on a toasted small bagel, for lunch! My lunch companion was curious and envious.

Well this was just spectacular (thank you, Mr. Bittman). I made this according to plan but I omitted the eggplant because I didn't have any (froze remaining sauce). Oh, and I'm an urban apartment dweller who doesn't have a grill - the broiler worked brilliantly. This dish packs a flavorful punch, is very easy to make, and doesn't require a lot of time. For sides I served sesame broccoli (from the same CL issue) and Korean brown rice. Yum yum, looking forward to a) leftovers tomorrow and b) wowing my vegetarian/vegan/kosher/halal/foodie friends with this recipe.