Stir-Fried Eggplant and Tofu in Homemade Teriyaki Sauce
Ingredients
- 3 tbsp sesame oil or other oil
- 2 cloves garlic, minced
- 1/2 red bell pepper, sliced
- salt and pepper, to taste
- 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
See notes)
Drain excess liquid from the tofu
I like to do this by wrapping the tofu in a towel and pressing 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
You may need to do this in batches depending on the size of your pan
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
Feel free to add more teriyaki sauce
Season with some salt and pepper, to taste
Drizzle more sesame oil, if desired
Feel free to top with more sesame seeds
Turn off heat and enjoy with some steamed rice!
Notes
You can also just stir-fry the eggplants along with the garlic and bell peppers
But note that blanching them does retain more of the crunch and texture
