Teriyaki Aubergine, Green Bean & Tofu Stir-Fry
Ingredients
- 1 aubergine (eggplant)
- Green beans
- Rice
- Smoked tofu
- 1 red onion
- 4 garlic cloves
- Teriyaki sauce
- Maple syrup
- Dark soy sauce
- Sesame oil
- Chilli flakes (optional)
- Sesame seeds (for garnish)
- Salt
Preparation
Cube the aubergine and roast for 30 minutes at 200°C (392°F).
Top and tail the green beans, then add them on top of the roasted aubergine. Roast for an additional 10 minutes.
While the vegetables are roasting, cook the rice and cube the smoked tofu. Sear the tofu cubes until golden brown on each side and set aside.
In the same pan, fry the red onion and garlic cloves with a sprinkle of salt for about 10 minutes until they are soft.
Add teriyaki sauce, maple syrup, dark soy sauce, a tiny bit of sesame oil, and optional chilli flakes to the pan. Let the mixture reduce slightly.
Return the tofu to the pan with the roasted vegetables. Stir until everything is coated in the sauce.
Serve the stir-fry over cooked rice and garnish with sesame seeds.