Preheat your oven to 200°C (400°F). Place the diced eggplant on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt. Roast for about 20 minutes or until golden and tender, stirring halfway through.
While the eggplant is roasting, heat a frying pan over medium heat and add the remaining 2 tablespoons of olive oil.
Once hot, add the pressed tofu, cut into cubes, and fry until golden brown on all sides, approximately 8-10 minutes. Then, add soy sauce and sesame oil, along with half of the black pepper. Stir well to coat.
Blanch the green beans in boiling water for 3-4 minutes until bright green and tender-crisp. Drain and run under cold water to stop the cooking process.
In a mixing bowl, combine the arugula, roasted eggplant, green beans, and cooked tofu. Add the remaining black pepper and toss gently to mix.
Allow the salad to rest for about 5 minutes to marry the flavors before serving. Garnish with chopped cilantro and an extra sprinkle of cracked black pepper, if desired.
