Are you ready to embark on a culinary adventure that will tantalize your taste buds and impress your friends? Dive into the vibrant flavors of Japanese cuisine with our delectable Teriyaki Tofu and Eggplant recipe! This dish is not only a feast for the eyes but also a delightful harmony of textures and tastes—crispy tofu paired with tender eggplant, all enveloped in a luscious teriyaki sauce. Perfect for a quick weeknight dinner or a special occasion, this recipe takes just 30 minutes from start to finish. Trust us; your dinner table will never be the same again!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 1 medium eggplant, cubed
- 1/4 cup teriyaki sauce
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Begin by preparing all your ingredients. Drain the firm tofu and press it between paper towels or a clean kitchen towel to remove excess moisture. This will help the tofu absorb more flavor and achieve a better texture when cooked. Cut the tofu into bite-sized cubes.
- Next, wash the medium eggplant and cut it into cubes, similar in size to the tofu for even cooking. If desired, you can sprinkle the eggplant cubes with a little salt and let them sit for about 10 minutes to draw out excess moisture and bitterness. Rinse and pat dry before cooking.
- In a large bowl, toss the cubed tofu with the cornstarch until evenly coated. This will help create a crispy texture on the outside when cooked.
- Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer. Cook for about 5-7 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of sesame oil. Add the cubed eggplant and stir-fry for about 5-7 minutes until the eggplant is tender and slightly browned. If the eggplant absorbs too much oil, you can add a splash of water to help it cook.
- Once the eggplant is cooked, return the crispy tofu to the skillet. Pour the teriyaki sauce over the tofu and eggplant, and gently stir to combine, ensuring everything is evenly coated. Cook for an additional 2-3 minutes, allowing the sauce to heat through and slightly thicken.
- Remove the skillet from heat and stir in the chopped green onions for added freshness and flavor. Taste and adjust seasoning if necessary.
- To serve, transfer the teriyaki tofu and eggplant to a serving dish. Garnish with sesame seeds and additional chopped green onions if desired. Enjoy your delicious Teriyaki Tofu and Eggplant with steamed rice or noodles!
Tips
- Press the Tofu: To achieve that perfect crispy texture, make sure to press your tofu well. Removing excess moisture allows it to absorb more flavor and prevents it from becoming soggy during cooking.
- Eggplant Preparation: If you find eggplants too bitter, sprinkle the cubed pieces with salt and let them sit for 10 minutes. Rinse and pat dry to enhance their flavor and texture.
- Cornstarch Coating: Don’t skip the cornstarch coating on the tofu! This step is crucial for creating a deliciously crispy exterior that contrasts beautifully with the soft interior.
- Cooking Technique: Use a non-stick skillet or wok and ensure your oil is hot before adding the tofu. This helps to achieve that golden-brown, crispy finish.
- Adjusting the Sauce: Feel free to tweak the amount of teriyaki sauce to suit your taste. If you like it sweeter, add a little more; if you prefer a saltier kick, a splash of soy sauce can do wonders!
- Serving Suggestions: Serve your Teriyaki Tofu and Eggplant over steamed rice or noodles for a complete meal. Garnishing with sesame seeds and green onions not only adds flavor but also makes for a beautiful presentation!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 15g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
