Stir-Fried Eggplant and Tofu Teriyaki
Ingredients
- 3 large Chinese eggplants (400g total, 16oz)
- 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 to taste
- 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 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 down with a heavy surface, then slice tofu into strips or shape of your choice.
Heat a non-stick pan and add in 2 tbsp oil; once hot, add in the tofu and pan-fry until golden brown and crisp on each side, doing this in batches if necessary, then set tofu aside.
In the same pan, add 1 tbsp sesame oil and 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, and cook for a few minutes until the tofu and eggplant have absorbed the sauce; feel free to add more teriyaki sauce.
Season with salt and pepper to taste, drizzle more sesame oil if desired, top with more sesame seeds if desired, turn off heat, and enjoy with steamed rice.
Notes
You can stir-fry the eggplants along with the garlic and bell peppers instead of blanching, but blanching helps retain more crunch and texture.
