Skip to content

TERIYAKI TOFU & EGGPLANT

A delightful teriyaki stirfry featuring eggplant.

SERVINGS: 6

INGREDIENTS:

1 cup cooked rice

2 medium eggplants, sliced and cut into quarters

1 large onion, sliced and quartered

1 large sweet red bell pepper, chopped

2 Tbsp. extra virgin olive oil

1 Tbsp. water

1/2 cup teriyaki sauce

1 package Morinaga Silken Tofu – Extra Firm, sliced into 1/4-inch strips

PREPARATION:

Salt eggplant to “sweat” for 30 minutes. Drain and rinse.

Over medium-high heat, saute eggplant, onion, and bell pepper in olive oil and water. Add 2/3 of teriyaki sauce and continue to saute until eggplant is soft and moisture is reduced. Remove from heat and set aside.

Brush skillet lightly with oil. Baste tofu strips with remaining 1/3 of teriyaki sauce. Saute over medium heat until slightly browned and firm on each side. Quickly reheat vegetables, then serve with tofu strips over rice.

PRODUCTS USED FOR THE RECIPE

  • Extra Firm

Previous Recipe TOFU KABOBS
Next Recipe TOFU CUTLETS & CUTLET SANDWICHES