Teriyaki Tofu and Eggplant

Teriyaki Tofu and Eggplant is a flavor-rich dish featuring crispy tofu and tender eggplant smothered in a homemade teriyaki sauce. Make this delicious dish in a few easy steps in 30 minutes and enjoy it as a side or main course donburi-style!

Teriyaki tofu and eggplant combines 2 of our favorite sides: tofu and eggplant. Both are lightly flavored and pair perfectly with rich and tangy teriyaki sauce. The tofu is lightly fried, making the outside spongy and the inside soft and tender; the eggplant is silky and soft.

This gluten-free vegetarian recipe is delicious with just rice Donburi-style or with a healthy main course like Unagi, Furikake Salmon, or Teriyaki Salmon or Chicken. Evan though it's a vegetable side, its texture is hearty and filling. It's easy enough for a weeknight dinner and to scale for a group for entertaining!

Jump to:

• About This Dish
• Ingredients
• Homemade Teriyaki Sauce
• Tofu and Eggplant
• Substitutions
• Variations
• Instructions
• What to Serve with Teriyaki Tofu and Eggplant
• Recipe FAQs
• Equipment
• Storage
• Top tip
• Related Recipes
• Did You Like This Recipe?
• Teriyaki Tofu and Eggplant

About This Dish

• Taste - The teriyaki sauce is tangy and rich and combines deliciously with the lightly flavored tofu and eggplant.
• Texture - The sauce is sticky and thick and the eggplant and tofu are tender.
• Effort - You just need to whisk and simmer the teriyaki sauce then cook the eggplant and tofu.
• Time - It takes about 20 to 30 minutes to drain the tofu then another 10 minutes to cook the tofu and eggplant.

Ingredients

Homemade Teriyaki Sauce

• Soy sauce or tamari - Soy sauce, also known as shoyu, is an essential Japanese cooking condiment and adds a rich umami flavor to the sauce. We usually use low-sodium soy sauce because it is healthier without sacrificing flavor. Use tamari or gluten-free soy sauce for a gluten-free dish.
• Sake - Sake adds flavor and savoriness to the teriyaki sauce.
• Mirin - Mirin is a Japanese sweet rice wine that adds umami flavor and is the base of many Japanese sauces.
• Honey - Honey adds sweetness to the sauce.
• Ginger - Fresh grated ginger adds a pungent spice.
• Garlic - Minced garlic adds the quintessential aroma.

Tofu and Eggplant

• Neutral cooking oil - We recommend a neutral cooking oil like avocado oil, grapeseed oil, or vegetable oil because they won't burn the tofu and eggplant.
• Firm tofu - Tofu has a mild and lightly savory flavor that tastes delicious with teriyaki sauce. Firm and extra firm tofu is best for frying because it will stay together while fried. Soft tofu will fall apart.
• Japanese or Chinese eggplant - Both Japanese and Chinese eggplants are smaller and more slender than American eggplants. They are also more richly flavored with slightly more tender skin.
• Green onions - Green onion provides a light oniony flavor.
• Sesame seeds - Toasted sesame seeds add a light nuttiness.

See recipe card for quantities.

Substitutions

• Unagi Sauce - Unagi sauce has a sweet and savory BBQ flavor.
• Store bought teriyaki sauce - Use store-bought teriyaki sauce to streamline this recipe.
• Healthy Gluten Free Teriyaki Sauce - Use honey instead of brown sugar and tamari instead of regular shoyu to make the teriyaki sauce healthier and gluten free.
• American eggplant - This recipe will also be delicious with American eggplant if you don't have Japanese or Chinese eggplant.
• Italian eggplant - Use Italian eggplants or graffiti (Sicilian) eggplants instead.
• Spring Onion - Use chopped spring onion instead of green onion for a fresh and slightly more pungent onion flavor.

Variations

• Spicy - Add red pepper chili flakes, togarashi, or chili crisp oil for a spicy kick.
• Sesame oil - Sesame oil will add a toasty flavor and nutty aroma.
• Furikake - Sprinkle furikake on the dish for a crunchy texture and ocean-like flavor.
• Shredded Nori - Add shredded nori (kizami nori) for extra crunch and seaweed flavor.
• More vegetables - Add sliced zucchini, bell pepper, asparagus, or whatever vegetable you like to the mix.

Instructions

• Prep and press tofu - Completely drain the tofu. To remove the excess moisture, line a plate or baking sheet with paper towels, place the tofu on top of the paper towels, and place a clean baking sheet or plate on top of the tofu. Place a heavy object on top to help press out the excess moisture for 20-30 minutes, then cut the tofu into cubes.
• Make teriyaki sauce - Add soy sauce, sake, mirin, and sugar to a saucepan over medium heat. Whisk until combined. Heat the sauce on medium heat and bring to a quick boil, then lower to a simmer for 10 minutes, occasionally whisking. Remove from the heat and add grated ginger and garlic. Set aside. (Photo 1 and 2)
• Cook tofu - In a large skillet over medium heat, add oil. Once the oil is hot, carefully place the tofu squares in a single layer in the pan. Cook for about 3-5 minutes on one side, then carefully flip to the other side. Quickly fry about 1 minute on the remaining sides until golden brown. Remove the tofu from the pan. (Photo 3 and 4)

• Cook eggplant and assemble - If the pan is dry, add another tablespoon of oil to the pan. Once the oil is hot, add the eggplant and cook for 5-6 minutes, occasionally stirring. Turn the heat down to low and add in the tofu pieces. Drizzle the sauce on top of the eggplant and tofu and simmer for 2 minutes. (Photo 5 and 6)
• Serve and enjoy - Serve crispy teriyaki tofu and eggplant with onions and sesame seeds. (Photo 7 and 8)

Pro tip: If the tofu or eggplant feels stuck to the pan, it needs to fry longer.

What to Serve with Teriyaki Tofu and Eggplant

Teriyaki Tofu and Eggplant is flavor packed and perfect with a main course or on its own over rice! If you want to pair it with a main course, try it with a light meal like our Teriyaki Chicken or Salmon, Unagi donburi, or Salmon Collars.

Recipe FAQs

Equipment

This easy eggplant tofu recipe requires common kitchen essentials. For the teriyaki, you will need measuring spoons, a small saucepan, a whisk, and a jar or air-tight container for storage. For the eggplant and tofu, you will need a knife, cutting board, silicone spatula, and non-stick skillet or braiser.

Storage

Leftover eggplant and tofu can be refrigerated in an airtight container for up to 3 days. Reheat leftover eggplant and tofu in a pan on the stove over low heat or microwave them in a microwave safe container until hot.