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Stir-fried Eggplant and Tofu in Selfmade Teriyaki Sauce by thefoodietakesflight

Eggplant and Tofu Teriyaki
Good for 2-Three servings

Three giant lengthy eggplants (400g whole 16oz), I used chinese language eggplants
2 blocks additional agency tofu (200 g every – 8oz)
Three tbsp sesame oil or different oil
2 cloves garlic, minced
1/2 purple bell pepper, sliced
5-6 tbsp teriyaki sauce, alter in response to desired style (simple selfmade recipe in weblog)
Salt and pepper, to style
Sesame seeds and chopped spring onion, for topping

Slice eggplant into strips or your alternative of form. To blanch eggplant, boil a pot with water. As soon as the water boils, add within the eggplant and depart to prepare dinner for 3-Four minutes till half-cooked. Then put aside.* (see notes)
Drain extra liquid from the tofu. I like to do that by wrapping the tofu in a towel and urgent down with a heavy floor. Slice tofu into strips or form of your alternative.
Warmth a non-stick pan. Add in 2 tbsp oil. As soon as scorching, add within the tofu. Pan-fry till golden brown and crisp on either side. It’s possible you’ll want to do that in batches relying on the scale of your pan. Set tofu apart.
In the identical pan, add 1 tbsp sesame oil. Sauté the garlic till fragrant then add within the bell peppers. As soon as the bell peppers are cooked, add within the tofu and eggplant. Pour within the teriyaki sauce. Go away to prepare dinner for a couple of minutes till the tofu and eggplant have absorbed the sauce. Be at liberty so as to add extra teriyaki sauce.
Season with some salt and pepper, to style. Drizzle extra sesame oil, if desired. Be at liberty to prime with extra sesame seeds. Flip off warmth and revel in with some steamed rice!

*You can too simply stir-fry the eggplants together with the garlic and bell peppers. However notice that blanching them does retain extra of the crunch and texture.

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