Stir-Fried Eggplant and Tofu Teriyaki
Ingredients
- 3 large long eggplants (400g total, 16oz), Chinese variety
- 2 blocks extra firm tofu (200g each, 8oz)
- 3 tablespoons sesame oil or other oil
- 2 cloves garlic, minced
- 1/2 red bell pepper, sliced
- 5-6 tablespoons teriyaki sauce, adjust to taste
- Salt and pepper, to taste
Toppings
- Sesame seeds
- Chopped spring onion
Preparation
Slice eggplant into strips or your choice of shape
To blanch eggplant, boil a pot of water, add eggplant and cook 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 into strips or shape of choice
Heat a non-stick pan, add 2 tablespoons oil, and once hot, add tofu
Pan-fry tofu until golden brown and crisp on each side, doing in batches if necessary, then set aside
In the same pan, add 1 tablespoon sesame oil and sauté garlic until aromatic
Add bell peppers and cook until done, then add tofu and eggplant
Pour in teriyaki sauce and cook for a few minutes until absorbed, adding more sauce if desired
Season with salt and pepper to taste, drizzle more sesame oil if desired, top with sesame seeds, turn off heat and serve with steamed rice
Notes
Blanching eggplant retains crunch and texture, or you can stir-fry it directly with garlic and bell peppers
