Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze

Ingredients

• 1 (14-ounce) package extra-firm tofu, drained
• ¹/₃ cup ketchup
• 3 tablespoons hoisin sauce
• 1 ½ tablespoons lower-sodium soy sauce
• 1 ½ tablespoons rice vinegar
• 1 ½ tablespoons minced garlic
• 1 tablespoon minced peeled ginger
• + 7 more ingredients
• • 1 serrano chile, finely chopped
  • 2 tablespoons peanut oil
  • 2 (1-pound) eggplants, cut lengthwise into ½-inch-thick slices
  • ¹/₈ teaspoon kosher salt
  • Cooking spray
  • ¼ cup sliced green onions
  • 2 teaspoons sesame seeds, toasted

1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 20 minutes. Cut tofu crosswise into 8 (1/2-inch-thick) slices. 2. 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)...

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