Teriyaki tofu & eggplant
A delightful teriyaki stirfry featuring eggplant.
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
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.