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Eggplant Teriyaki with Str-Fried Eggplant! #Vegan & #GlutenFree, this healthy dinner is ready in less than 30 minutes. | www.delishknowledge.com

Eggplant Teriyaki Stir Fry with Tofu

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Eggplant Teriyaki Stir-Fry with Tofu! Vegan & GlutenFree, this healthy dinner is ready in less than 30 minutes.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • Teriyaki Sauce:
  • 1/3 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1 tbsp. soy sauce
  • 2 tsp. grated fresh ginger
  • 1 garlic clove, grated
  • 1 tsp. miso paste
  • 1 tsp. rice wine vinegar
  • 1/3 cup water
  • 2 tsp. oil of choice, divided
  • Remaining Ingredients:
  • 1 16 oz. package tofu, drained and pressed, sliced into 1” cubes
  • 1 pound Japanese eggplant, sliced into 1” slices or cubes
  • ¼ cup chopped scallions
  • 1 garlic clove, finely chopped
  • Cooked rice, for serving

Instructions

  1. Place ingredients for Teriyaki sauce in a saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes until thick.
  2. 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.
  3. Add the tofu back in along with the teriyaki sauce. Cook for an additional 5 minutes until combined and thick.
  4. Serve over cooked rice. Garnish with scallions and sesame seeds.

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