Stir-Fried Eggplant and Tofu Teriyaki
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
- 1/2 red bell pepper
- 5-6 tbsp teriyaki sauce
- Salt and pepper, to taste
- Sesame seeds, for topping
- Spring onion, for topping
Preparation
Slice eggplant into strips or your preferred shape
Boil a pot of water
Add eggplant and cook for 3-4 minutes until half-cooked
Drain and set eggplant aside
Drain excess liquid from tofu by wrapping in a towel and pressing with a heavy surface
Slice tofu into strips or your preferred shape
Heat a non-stick pan
Add 2 tbsp oil and heat until hot
Add tofu and pan-fry until golden brown and crisp on each side, working in batches if necessary
Set tofu aside
In the same pan, add 1 tbsp sesame oil
Sauté garlic until aromatic
Add bell peppers and cook until tender
Add tofu and eggplant
Pour in teriyaki sauce
Cook for a few minutes until sauce is absorbed, adding more teriyaki sauce if desired
Season with salt and pepper to taste
Drizzle with additional sesame oil if desired
Turn off heat
Garnish with sesame seeds and spring onion
Serve with steamed rice
Notes
You can skip blanching eggplant and stir-fry it directly with garlic and bell peppers, though blanching helps retain more crunch and texture
