• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • Lifestyle
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    The Heirloom Pantry » Recipe Index » Vegetables

    Teriyaki Tofu and Eggplant

    Published: Sep 16, 2022 · Modified: Nov 11, 2022 by Kathleen Higashiyama · The following content may contain affiliate links. When you click and shop the links, we receive a commission.

    38 shares
    • Share30
    • Tweet
    Jump to Recipe Print Recipe
    Teriyaki fried tofu and Japanese eggplant smothered in a homemade honey gluten-free teriyaki sauce Pinterest pin.

    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 fried tofu and Japanese eggplant in a homemade gluten-free honey teriyaki sauce topped with sliced green onions and sesame seeds on a blue plate.

    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

    Ingredients to make gluten-free honey teriyaki eggplant and fried tofu.

    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

    Steps to make gluten-free teriyaki fried tofu and eggplant, including making the homemade sauce and frying the tofu.
    • 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)
    Steps to make gluten-free teriyaki fried tofu and eggplant, including frying the eggplant, mixing the fried tofu and eggplant in the teriyaki sauce, and topping with sesame seeds and green onions.
    • 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

    What happens if you don't drain tofu?

    Technically, you can still cook the tofu. But it won't get as crispy and won't absorb the teriyaki flavor as well.

    Are Eggplant and Tofu good for you?

    Yes, Eggplant are rich in antioxidants and a good source of B vitamins, potassium, and fiber. They also may reduce risk of heart disease. Tofu is high in fiber which contributes to colon health and some studies suggest tofu prevents memory loss as you get older.

    Should I peel eggplant before I cook it?

    No, the eggplant skin is tender and thin so there is no need to peel it.

    Can you overcook tofu?

    Yes, if you overcook it, it will burn and dry out.

    Is tofu and eggplant teriyaki vegan?

    Yes, all of the ingredients are vegan.

    Teriyaki fried tofu and Japanese eggplant smothered in a homemade honey gluten-free teriyaki sauce.

    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.

    Top tip

    • Don't add the sauce earlier than instructed in the recipe because it can burn easily.
    • Cut the eggplant and tofu into same-sized cubes so they cook evenly in their respective batches. 
    • If the tofu or eggplant sticks to the pan, it needs to cook longer.

    Related Recipes

    • Closeup shot of unagi don (unadon) with rice, unagi, sesame seeds, nori, and scallions.
      Unagi Don (Unadon)
    • Elote-style corn with furikake and kewpie mayo on a plate flatlay.
      Elotes Style Corn with Furikake
    • Shishito Peppers with furikake and lemon on plate flatlay.
      Furikake and Lemon Shishito Peppers
    • 22 Japanese side dishes, including miso eggplant, ajitama ramen egg, teriyaki tofu eggplant, and hamachi crudo.
      22 Japanese Side Dishes (Vegetables, Sushi, and More)

    Did You Like This Recipe?

    Love this teriyaki tofu and eggplant recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & consider leaving a comment below. Thanks!

    Teriyaki fried tofu and Japanese eggplant in a homemade gluten-free honey teriyaki sauce topped with sliced green onions and sesame seeds on a blue plate.
    Print Recipe Pin Recipe
    5 from 1 vote

    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!
    Prep Time30 minutes mins
    Cook Time10 minutes mins
    Total Time40 minutes mins
    Course: Sides
    Cuisine: Japanese
    Servings: 4
    Calories: 193kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 Measuring spoons
    • 1 saucepan
    • 1 whisk
    • 1 air-tight container
    • 1 knife
    • 1 cutting board
    • 1 silicone spatula
    • 1 non-stick skillet

    Ingredients 

    Teriyaki Sauce

    • 4 tablespoon low-sodium soy sauce, gluten free soy sauce, or tamari
    • 3 tablespoon sake
    • 3 tablespoon mirin
    • 2 tablespoon honey
    • 1 small ginger knob grated
    • 1 garlic clove minced

    Eggplant and Tofu

    • 2 tablespoon neutral cooking oil
    • 14 oz firm tofu drained and cut into 1” cubes
    • 2 Japanese or Chinese eggplant cut into 1” cubes
    • 2 green onions sliced
    • sesame seeds

    Instructions

    • Prep 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, like canned tomatoes or a jar of peanut butter, on top to help press out the excess moisture. Let it sit for 20-30 minutes, then cut.
      14 oz firm tofu
    • Make teriyaki sauce - Add soy sauce, sake, mirin, and honey 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.
      4 tablespoon low-sodium soy sauce, gluten free soy sauce, or tamari, 3 tablespoon sake, 3 tablespoon mirin, 2 tablespoon honey, 1 small ginger knob, 1 garlic clove
    • 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. Remove the tofu from the pan.
      2 tablespoon neutral cooking oil
    • 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. Drizzle the sauce on top of the eggplant and tofu and simmer for 2 minutes. Serve or transfer to a serving dish and top with onions and sesame seeds.
      2 Japanese or Chinese eggplant, 2 green onions, sesame seeds

    Notes

    Storage
    Refrigerate leftover eggplant and tofu in an airtight container for up to 3 days. Reheat  in a pan on the stove over low heat or microwave in a microwave safe container until hot.
    Top Tips
    • Don't add the teriyaki sauce too early because it can burn easily.
    • If the tofu or eggplant sticks to the pan, it needs to cook longer.
    • Cut the eggplant and tofu into same-sized cubes so they cook evenly in their respective batches. 

    Nutrition

    Calories: 193kcal | Carbohydrates: 20g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 892mg | Potassium: 310mg | Fiber: 4g | Sugar: 12g | Vitamin A: 86IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 2mg
    Keyword: eggplant tofu, eggplant tofu recipe, sesame tofu, teriyaki eggplant, teriyaki tofu, teriyaki tofu recipe, tofu with eggplant recipe
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    More Vegetables

    • 18 tasty chicken tender sides, including seasoned fries, spicy sriracha aioli, animal-style fries, and spicy hot honey.
      18 Tasty Chicken Tender Sides
    • Best side dishes for ribs, including pasta salad, coleslaw, cornbread, hot honey, and more.
      18 Best Sides for Ribs
    • Sides for chicken pot pie, including brussel sprouts, roasted onions, green beans, and leeks.
      What to Serve With Chicken Pot Pie: 16 Tasty Sides
    • Sautéed buttered leeks with shallots on a plate.
      Sautéed Buttered Leeks

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    Welcome! We're Kat and Alec, the recipe developers, food photographers, and authors behind The Heirloom Pantry. Here you'll find approachable elevated recipes, thoughtful entertaining tips, and sustainability practices you can weave into your everyday routine.

    More about us →

    Spring Recipes

    • What to serve with roasted chicken, including pan fried potatoes, asparagus, broccolini, risotto, and more.
      What to Serve With Roasted Chicken: 20 Tasty Dishes
    • Strawberry mochi, or ichigo daifuku, stuffed with a fresh strawberry and shiroan/ anko (white bean paste) cut in half and served on a plate.
      How to Make Strawberry Mochi (Ichigo Daifuku)
    • Strawberry lemonade shortbread cookies made with dehydrated strawberries, topped with a lemon glaze, and decorated with fresh strawberries and lemons.
      Strawberry Lemonade Shortbread Cookies
    • Edible flower shortbread cookies with a lemon zest vanilla bean glaze.
      Edible Flower Shortbread Cookies
    • What to serve with baked potatoes, including cast iron skillet chicken breast, herbed roasted garlic butter, crispy prosciutto, and buttery fish with crispy skin.
      What to Serve With Baked Potatoes: 20 Tasty Ideas
    • Miso toffee browned butter chocolate chip cookies on a parchment paper-lined baking tray with a spoonful of miso.
      Miso Toffee Chocolate Chip Cookies

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • The best side dishes to serve with salmon, including asparagus, corn, quinoa arugula salad, and roasted potatoes.
      15 Best Salmon Side Dishes
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Spicy Kewpie Mayo Sauce in a glass bowl. Kewpie Mayo, togarashi, Sriracha, sesame oil, mirin.
      Spicy Kewpie Mayo (Sauce for Poke, Sushi, and More)
    • Glowing Skin Miracle Green Juice - The Heirloom Pantry
      Glowing Skin Green Juice
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Baked Furikake Salmon with Kewpie Mayo
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    Effortless Recipes

    Signup for new recipes, kitchen tips, and more!

    You can unsubscribe anytime. For more details, review our Privacy Policy.

    Thank you!

    You have successfully joined our subscriber list.

    Copy-of-The-Heirloom-Pantry-Typography-Logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Heirloom Pantry, LLC®