Eggplant and Tofu Teriyaki is a delightful fusion of flavors and textures, offering a perfect balance of savory, sweet, and umami. This dish showcases tender pieces of eggplant and crispy tofu, all enveloped in a rich teriyaki glaze. It’s a versatile and satisfying meal that can be served over steamed rice or noodles. Whether you’re a fan of Asian-inspired cuisine or simply looking to try something new, this dish is sure to please your taste buds and provide a wholesome, plant-based meal.
Ingredients
– 1 large eggplant, cut into cubes
– 1 block (14 oz) firm tofu, drained and cubed
– 3 tablespoons vegetable oil, divided
– 1/4 cup soy sauce
– 1/4 cup mirin
– 2 tablespoons sake (optional)
– 2 tablespoons sugar
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 2 tablespoons cornstarch
– 1/4 cup water
– 2 green onions, sliced
– Sesame seeds, for garnish
Instructions
1. **Prepare the Tofu:**
– Press the tofu to remove excess moisture. Cut into cubes.
– In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 10-12 minutes. Remove and set aside.
2. **Cook the Eggplant:**
– In the same skillet, add the remaining 1 tablespoon of oil. Add the cubed eggplant and cook until soft and slightly browned, about 6-8 minutes.
3. **Make the Teriyaki Sauce:**
– In a small bowl, mix soy sauce, mirin, sake, sugar, garlic, and ginger. Stir until the sugar is dissolved.
4. **Combine and Simmer:**
– Return the tofu to the skillet with the eggplant. Pour the teriyaki sauce over the tofu and eggplant. Stir to coat evenly.
– In a separate bowl, mix cornstarch and water to create a slurry. Add this to the skillet and stir until the sauce thickens, about 2-3 minutes.
5. **Serve:**
– Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles. Enjoy!
