Delicious Teriyaki Tofu & Eggplant: A Vegan Delight

 

Delicious Teriyaki Tofu & Eggplant: A Vegan Delight

Teriyaki tofu and eggplant is a flavorful and satisfying vegetarian dish perfect for a quick and easy weeknight meal. The combination of crispy tofu, tender eggplant, and a savory teriyaki sauce creates a delightful taste experience.

Ingredients:

• For the Tofu:
  • 1 block (14 oz) extra-firm tofu, drained and pressed
  • 1 tablespoon cornstarch (or arrowroot powder)
  • 1 tablespoon vegetable oil
• For the Teriyaki Sauce:
  • 1/3 cup soy sauce
  • 1/3 cup mirin (or rice wine vinegar)
  • 1/3 cup sake (or dry sherry)
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
• For the Vegetables:
  • 1 Japanese eggplant, sliced into 1/2-inch rounds or sticks
  • 1 bell pepper (optional), sliced into strips
  • 1 onion (optional), sliced
  • 1 tablespoon vegetable oil
  • Sesame seeds or chopped scallions, for garnish (optional)

Instructions:

1. Prep the Tofu: Press the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel or paper towels and place a heavy object (like a cutting board or cast iron skillet) on top for at least 30 minutes. This helps achieve a crispier texture.

2. Cut and Marinate (Optional): Once pressed, cut the tofu into cubes, slices, or triangles, depending on your preference. You can marinate the tofu in a light soy sauce mixture for 15 minutes for added flavor (optional).

3. Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, honey, cornstarch slurry, minced garlic, and grated ginger. Whisk everything together and bring to a simmer over medium heat. Cook for a few minutes, stirring occasionally, until the sauce thickens slightly.

4. Cook the Tofu: Heat the vegetable oil in a large skillet or wok over medium-high heat. Dredge the tofu pieces in the cornstarch (or arrowroot powder) for a crispier exterior (optional). Pan-fry the tofu for 3-4 minutes per side, or until golden brown and crispy. Remove the cooked tofu from the pan and set aside.

5. Cook the Vegetables: In the same skillet with the remaining oil, saute the eggplant slices (and optional bell pepper and onion) for 5-7 minutes, or until tender-crisp.

6. Assemble the Dish: Add the cooked tofu back to the pan with the vegetables. Pour the prepared teriyaki sauce over the tofu and vegetables and toss gently to coat everything evenly.

7. Serve and Garnish: Heat through for a minute or two, allowing the sauce to thicken slightly and coat the ingredients. Serve your teriyaki tofu and eggplant over rice (optional) and garnish with sesame seeds or chopped scallions for an extra touch (optional).

Tips:

• You can adjust the amount of cornstarch used to dredge the tofu depending on how crispy you prefer it.
• If you don't have mirin, you can substitute it with rice wine vinegar.
• You can use dry sherry instead of sake in the teriyaki sauce.
• Feel free to add other vegetables like broccoli florets, snap peas, or carrots to the dish for extra color and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and easy Teriyaki Tofu & Eggplant! It's a flavorful and satisfying vegetarian meal that's sure to please.

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