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 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.
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
StorageRefrigerate 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.