Eggplant and Tofu Teriyaki Stir-Fry
Ingredients
- 3 large long eggplants (400g total, 16oz), I used chinese eggplants
- 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 (easy homemade recipe in blog)
- Salt and pepper, to taste
- Sesame seeds and chopped spring onion, for topping
Preparation
Slice the eggplant into strips or your preferred shape. To blanch the eggplant, 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. Slice the tofu 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, doing this in batches if necessary. Set aside.
In the same pan, add 1 tablespoon of sesame oil. 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 tofu and eggplant have absorbed the sauce. Add more teriyaki sauce if desired.
Season with salt and pepper to taste. Drizzle with more sesame oil if desired. Top with sesame seeds and chopped spring onions. Turn off the heat and enjoy with steamed rice.
Tips
You can stir-fry the eggplants directly with the garlic and bell peppers instead of blanching, but blanching helps retain more crunch and texture.
