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Stir-fried Eggplant and Tofu in Homemade Teriyaki Sauce
Eggplant and Tofu Teriyaki
Good for 2-3 servings
3 large long eggplants (400g total 16oz), I used chinese eggplants
2 blocks extra firm tofu (200 g 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 according to desired taste (easy homemade recipe in blog)
Salt and pepper, to taste
Sesame seeds and chopped spring onion, for topping
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!
*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.