Stir-Fried Eggplant Tofu in 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
Seasoning
- Salt and pepper, to taste
Toppings
- Sesame seeds
- Chopped spring onion
Preparation
Slice eggplant into strips or desired shape and blanch in boiling water for 3-4 minutes until half-cooked, then set aside
Drain excess liquid from tofu by wrapping in a towel and pressing with a heavy surface, then slice tofu into strips or desired shape
Heat a non-stick pan with 2 tbsp oil, then pan-fry tofu until golden brown and crisp on each side, working in batches if needed, and set aside
In the same pan, add 1 tbsp sesame oil and sauté garlic until aromatic, then add bell peppers and cook until tender. Add tofu and eggplant, pour in teriyaki sauce, and cook for a few minutes until sauce is absorbed, adding more sauce if desired
Season with salt and pepper to taste, drizzle with extra sesame oil if desired, top with sesame seeds, and serve with steamed rice
Notes
You can stir-fry the eggplants with the garlic and bell peppers instead of blanching, but blanching helps retain crunch and texture
