Teriyaki Tofu with Eggplants and Rice

Ingredients

• Tofu200 g
• Rice1 cup (200 g)
• Teriyaki Sauce1 tablespoon (14 g)
• Cornstarch1 teaspoon (3 g)
• Eggplant1/2 cup (45 g)
• Scallion1 tablespoon (5 g)
• Garlic1 clove (3 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Chop the garlic and dice the eggplant. Next, heat the oil in a pan over medium heat.

3. 3

   Step 3

   Once heated, add the vegetables and stir-fry for 3 minutes.

4. 4

   Step 4

   Add salt and pepper, cover and let cook for 5-7 more minutes or until the eggplant is soft.

5. 5

   Step 5

   For the marinade, dilute the cornstarch in 1 or 2 tablespoons of water. Mix with teriyaki sauce, scallion and sesame seeds.

6. 6

   Step 6

   Drain the tofu and dice.

7. 7

   Step 7

   Add to a pan and brown for some minutes.

8. 8

   Step 8

   Then add the marinade and finish cooking. Add salt and pepper.

9. 9

   Step 9

   Serve the teriyaki tofu with eggplant and rice on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Teriyaki Tofu with Eggplants and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.