Stir-fried eggplant and tofu in a homemade teriyaki sauce—really easy and perfect enjoyed with some rice for your next meal!
HOMEMADE TERIYAKI SAUCE
I also used some homemade teriyaki sauce for this recipe. You can check out the recipe here if you’d like to make your own as it’s super easy!
Of course you can use store-bought teriyaki sauce. I do recommend making your own sauce since teriyaki sauce stores very well i note refrigerator and you can have teriyaki sauce any time!
EGGPLANTS
I also used Chinese eggplants for this recipe but feel free to use other eggplant of your choice.
TOFU
For the tofu, I simply used extra firm tofu that I pressed and sliced into strips. Feel free to slice the tofu however way you want!
COOKING THE TOFU EGGPLANT TERIYAKI
- Slice eggplant into strips or your choice of shape. To blanch eggplant, boil a pot with water. Once the water boils, add in the eggplant and leave to cook for 3-4 minutes until half-cooked. Then set aside.* (see notes)
- Drain excess liquid from the tofu. I like to do this by wrapping the tofu in a towel and pressing down with a heavy surface. Slice tofu into strips or shape of your choice.
- Heat a non-stick pan. Add in 2 tbsp oil. Once hot, add in the tofu. Pan-fry until golden brown and crisp on each side. You may need to do this in batches depending on the size of your pan. Set tofu aside.
- In the same pan, add 1 tbsp sesame oil. Sauté the garlic until aromatic then add in the bell peppers. Once the bell peppers are cooked, add in the tofu and eggplant. Pour in the teriyaki sauce. Leave to cook for a few minutes until the tofu and eggplant have absorbed the sauce. Feel free to add more teriyaki sauce.
- Season with some salt and pepper, to taste. Drizzle more sesame oil, if desired. Feel free to top with more sesame seeds. Turn off heat and enjoy with some steamed rice!
SERVE AND ENJOY YOUR EGGPLANT TOFU TERIYAKI
I served the finish tofu and eggplant teriyaki with some steamed rice. It’s an incredibly tasty and hearty meal. It’s also perfect for meal-prep and you can prepare a large batch in advance and reheat portions throughout the week.
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂
You can also check out my other tofu recipes here or down below:
- Hakka-Style Stuffed Tofu
- Korean Spicy Braised Tofu
- Tofu Katsu
- Nori-Wrapped Tofu in Spicy Sauce
- Maple Hoisin Tofu
- Orange Tofu
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
Eggplant and Tofu Teriyaki
Ingredients
- 3 large eggplants (400g total), I used chinese eggplants
- 400 g extra firm tofu
- 3 tbsp toasted sesame oil or other oil
- 2 cloves garlic minced
- 1/2 red bell pepper sliced
- 5-6 tbsp homemade or store-bought teriyaki sauce , adjust according to desired taste (easy homemade recipe here)
- Salt and pepper to taste
For Serving
- Sesame seeds and chopped spring onion for topping
- Steamed rice
Instructions
- Slice eggplant into strips or your choice of shape. To blanch eggplant, boil a pot with water. Once the water boils, add in the eggplant and leave to cook for 3-4 minutes until half-cooked. Then set aside.* (see notes)
- Drain excess liquid from the tofu. I like to do this by wrapping the tofu in a towel and pressing down with a heavy surface. Slice tofu into strips or shape of your choice.
- Heat a non-stick pan. Add in 2 tbsp oil. Once hot, add in the tofu. Pan-fry until golden brown and crisp on each side. You may need to do this in batches depending on the size of your pan. Set tofu aside.
- In the same pan, add 1 tbsp sesame oil. Sauté the garlic until aromatic then add in the bell peppers. Once the bell peppers are cooked, add in the tofu and eggplant. Pour in the teriyaki sauce. Leave to cook for a few minutes until the tofu and eggplant have absorbed the sauce. Feel free to add more teriyaki sauce.
- Season with some salt and pepper, to taste. Drizzle more sesame oil, if desired. Feel free to top with more sesame seeds. Turn off heat and enjoy with some steamed rice!
Notes
Eggplants
- You can also just stir-fry the eggplants along with the garlic and bell peppers. But note that blanching them does retain more of the crunch and texture.
NUTRITIONAL INFO
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This Post Has 4 Comments
Thank you for the recipe. Delicious?
Thank you Egle! 🙂
Yum!!!! Thank you so very much for your recipe. Just made it this evening and I wanted to leave a review right away. I seen your recipe a few days ago and we bought the affordable ingredients from our local Farmer’s Market. Your directions and tips were great and so easy to follow. I never imagined this combo would be so tasty but it is absolutely delicious!!!! Trying to eat healthier for my children and myself has been a long and hard battle. I am happy to have found your page….your recipe. I will be making this often and I highly recommend…..it was easy to make and not at all costly if you’re on a budget. Thank you so much — Take Care 🙂
Thank you so much Mel! So happy hearing this from you. Also really appreciate you taking the time to write this ◡̈