Eggplant and Tofu Teriyaki

Jeeca

5 from 7 votes

Stir-fried eggplant and tofu in a homemade teriyaki sauce—really easy and perfect enjoyed with some rice for your next meal!

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Asian, Chinese, Fusion, Japanese

Servings

Calories 481 kcal

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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