Stir-Fried Eggplant and Tofu with Teriyaki Sauce
Ingredients
- 3 large long eggplants (400g total, 16oz)
- 2 blocks extra firm tofu (200g each, 8oz)
- 3 tbsp sesame oil or other oil
- 2 cloves garlic, minced
- 1/2 red bell pepper, sliced
- 5-6 tbsp teriyaki sauce, adjust according to desired taste
- Salt and pepper, to taste
Toppings
- Sesame seeds and chopped spring onion, for topping
Preparation
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.
Drain excess liquid from the tofu. Wrap the tofu in a towel and press 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. Do this in batches if necessary and 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. Add more teriyaki sauce if desired.
Season with salt and pepper to taste. Drizzle more sesame oil if desired. Top with sesame seeds. Turn off heat and enjoy with steamed rice.
Notes
You can also stir-fry the eggplants along with the garlic and bell peppers instead of blanching, but blanching retains more crunch and texture.
