Eggplant And Tofu Teriyaki Food

EGGPLANT TERIYAKI STIR FRY WITH TOFU

Steps:

• Place ingredients for Teriyaki sauce in a saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes until thick.
• While the sauce is cooking, heat 1 tsp. oil in a large non-stick pan. Add the tofu and stir-fry until golden, about 5 minutes.
• Remove from skillet. Add another tsp. oil and add the eggplant, scallions, garlic and cook for an additional 5-10 minutes until soft. Add the tofu back in along with the teriyaki sauce. Cook for an additional 5 minutes until combined and thick.
• Serve over cooked rice. Garnish with scallions and sesame seeds.

EGGPLANT AND TOFU TERIYAKI

Steps:

• Slice eggplant into strips or your choice of shape. To blanch eggplant, boil a pot with water. Once the water boils, add in the eggplant and leave to cook for 3-4 minutes until half-cooked. Then set aside.* (see notes)
• Drain excess liquid from the tofu. I like to do this by wrapping the tofu in a towel and pressing down with a heavy surface. Slice tofu into strips or shape of your choice.
• Heat a non-stick pan. Add in 2 tbsp oil. Once hot, add in the tofu. Pan-fry until golden brown and crisp on each side. You may need to do this in batches depending on the size of your pan. Set tofu aside.
• In the same pan, add 1 tbsp sesame oil. Sauté the garlic until aromatic then add in the bell peppers. Once the bell peppers are cooked, add in the tofu and eggplant. Pour in the teriyaki sauce. Leave to cook for a few minutes until the tofu and eggplant have absorbed the sauce. Feel free to add more teriyaki sauce.
• Season with some salt and pepper, to taste. Drizzle more sesame oil, if desired. Feel free to top with more sesame seeds. Turn off heat and enjoy with some steamed rice!

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

Steps:

• In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
• Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
• In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
• Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
• Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

EGGPLANT AND TOFU CURRY

Steps:

• Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
• Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.

STIR-FRIED EGGPLANT AND TOFU

Steps:

• Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
• Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes.
• Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes.
• Return tofu to pan and gently stir to coat.
• Remove from heat and stir in basil leaves.
• Serve over rice.