Stir-fried eggplant and tofu in a homemade teriyaki sauce—really easy and perfect enjoyed with some rice for your next meal!
I also used some homemade teriyaki sauce for this recipe. I'll share the recipe below if you'd like to make your own as it's super easy!
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Eggplant and Tofu Teriyaki
Good for 2-3 servings
Stir-fried eggplant and tofu in a homemade teriyaki sauce—really easy and perfect enjoyed with some rice for your next meal!
3 large long eggplants (400g total), I used chinese eggplants
2 blocks extra firm tofu (200 g each)
3 tbsp sesame oil or other oil
2 cloves garlic, minced
1/2 red bell pepper, sliced
5-6 tbsp homemade or store-bought teriyaki sauce, adjust according to desired taste (easy homemade recipe below)
Salt and pepper, to taste
Sesame seeds and chopped spring onion, for topping
Steps
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
1. 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.
Homemade Teriyaki Sauce
Makes around 1 cup 1/2 cup low sodium soy sauce* 1/2 cup water 1/3 cup + 1 tbsp coconut sugar (or other sugar of choice) 1/2 tsp minced ginger 1 tsp minced garlic 1 tbsp cornstarch + 2 tbsp room temperature water *Note: If you have regular soy sauce, feel free to lessen to 1/4 cup and taste as you go since it can get a little salty if using regular soy sauce. Steps
In a bowl, mix the cornstarch and water until you have a slurry.
Add in the rest of the ingredients. Mix. Adjust measurements based on desired taste.
Pour the mixture into a saucepan and leave to boil, stirring occasionally.
Leave to simmer until the sauce thickens from the cornstarch, around 7 minutes.
Turn off heat and set aside to use for the fried rice or other dishes. I store mine in a bottle and store it in the refrigerator for future use. Mine has lasted over 2 months in the fridge until I finished it!
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