Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze

Ingredients

• 2 pound eggplants cut lengthwise into 1/2-inch-thick slices
• 14 ounce extra-firm tofu drained
• 1.5 tablespoons garlic minced
• 1 tablespoon ginger minced peeled
• 0.3 cup green onions sliced
• 3 tablespoons hoisin sauce 
• 0.3 cup catsup 
• 0.1 teaspoon kosher salt 
• 1.5 tablespoons lower-sodium soy sauce 
• 2 tablespoons vegetable oil; peanut oil preferred 
• 1.5 tablespoons rice vinegar 
• 1  serrano chile finely chopped
• 2 teaspoons sesame seed toasted

Equipment

• frying pan
• paper towels
• sauce pan
• grill

Directions

1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 20 minutes.
2. Cut tofu crosswise into 8 (1/2-inch-thick) slices.
3. Combine ketchup and next 6 ingredients in a saucepan; bring to a boil. Reduce heat to medium-low; cook until reduced to 1 cup (12 minutes), stirring occasionally. Set aside 1/2 cup.
4. Preheat grill to medium-high heat.
5. Brush oil over tofu and eggplant; sprinkle with salt.
6. Place eggplant on grill rack coated with cooking spray, and grill 2 minutes. Turn eggplant over, and brush with 2 tablespoons sauce; grill 2 minutes. Turn eggplant over; brush with 2 tablespoon sauce. Cook 2 minutes on each side.
7. Add tofu to grill; grill 3 minutes. Turn tofu over, and brush with 2 tablespoons sauce; grill 3 minutes. Turn tofu over and brush with 2 tablespoons sauce; grill for 1 minute on each side.
8. Sprinkle with onions and seeds.
9. Serve with eggplant and 1/2 cup reserved sauce.