Eggplant Tofu Teriyaki Stir-Fry
(2.5)
1.9K views • 7d ago
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A delicious dish featuring crispy tofu and tender eggplant coated in a sweet and savory teriyaki sauce.
00:30:00 total
Serves 2
easy
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Ingredients
- eggplant - 1 (cut in half lengthwise and sliced)
- tofu - 1/2 block (firm, cut into bite-sized cubes)
- cornstarch - 2 tablespoons (for coating tofu)
- minced garlic - 1 teaspoon (for sautéing)
- sesame oil - 1/2 tablespoon (for finishing)
- cooking oil - as needed (for frying)
- sesame seeds - a sprinkle (for garnish)
- soy sauce - 2 tablespoons (for teriyaki sauce)
- oligosaccharide syrup - 1 tablespoon (for teriyaki sauce)
- cooking wine (mirin) - 1 tablespoon (for teriyaki sauce)
- water - 2 tablespoons (for teriyaki sauce)
- vinegar - 1 teaspoon (for teriyaki sauce)
- black pepper - a pinch (for seasoning)
Instructions
- Prepare Eggplant: Cut the eggplant in half lengthwise, then slice into bite-sized pieces.
- Prepare Tofu: Pat the tofu dry with a paper towel and cut into bite-sized cubes. Season with salt and pepper, then coat evenly with cornstarch.
- Make Teriyaki Sauce: In a bowl, mix together all the teriyaki sauce ingredients.
- Cook Tofu: Pan-fry the tofu until golden brown on all sides.
- Sauté Garlic and Eggplant: In the same pan, add a little more cooking oil and sauté the minced garlic. Add the eggplant and stir-fry over medium heat until tender.
- Combine and Simmer: Pour in the teriyaki sauce and stir-fry until the eggplant is well coated. Add the cooked tofu and simmer over low heat until the sauce is fully absorbed.
- Serve: Transfer to a plate and finish with a drizzle of sesame oil and a sprinkle of sesame seeds.
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