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 box Mori-Nu Silken Tofu Extra Firm, sliced into 1/4-inch strips

PREPARATION

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

2. 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.

3. 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.