Eggplant and Tofu Teriyaki Stir-Fry
Ingredients
- 3 large long eggplants (400g total, 16oz)
- 2 blocks extra firm tofu (200g each, 8oz)
- 3 tablespoons sesame oil or other oil
- 2 cloves garlic, minced
- 1/2 red bell pepper, sliced
- 5-6 tablespoons teriyaki sauce, to taste
- Salt and pepper, to taste
Toppings
- Sesame seeds
- Chopped spring onion
Preparation
Slice the eggplant into strips or your preferred shape.
Boil a pot of water, add the eggplant, and cook for 3-4 minutes until half-cooked, then set aside.
Drain excess liquid from the tofu by wrapping it in a towel and pressing with a heavy surface, then slice into strips or your preferred shape.
Heat a non-stick pan with 2 tablespoons of oil, add the tofu, and pan-fry until golden brown and crisp on each side, then set aside.
In the same pan, add 1 tablespoon of sesame oil and sauté the garlic until aromatic, then add the bell peppers.
Once the bell peppers are cooked, add the tofu and eggplant, pour in the teriyaki sauce, and cook for a few minutes until the sauce is absorbed, adding more sauce if desired.
Season with salt and pepper to taste, drizzle with more sesame oil if desired, top with sesame seeds, turn off heat, and serve with steamed rice.
Notes
You can also stir-fry the eggplants along with the garlic and bell peppers instead of blanching, but blanching helps retain crunch and texture.
