Teriyaki Tofu & Eggplant A delightful teriyaki stirfry featuring eggplant. Ingredients for 6 portions 1 package (308 g) Mori-Nu Silken Tofu Extra Firm, sliced into 1cm strips 250 g cooked rice 2 medium eggplants, sliced and cut into quarters 1 large onion, sliced and quartered 1 large sweet red bell pepper, chopped 2 tbsp of extra virgin olive oil 1 tbsp of water　 120 ml teriyaki sauce Instructions Salt eggplant 30 minutes; drain and rinse. Over medium-high heat, stir fry eggplant, onion, pepper with olive oil and water. After a little stirred, add 2/3 teriyaki sauce and continue stir fry until eggplant gets soft and moisture is reduced. Remove from heat and set aside. Baste tofu with remaining teriyaki sauce. Stiry Fry basted tofu with sauce over medium heat until lightly browned and firm on each side. Quickly reheat vegetables, then serve with tofu over rice. Products used for this recipe Extra Firm Tofu
