Tofu and Eggplant teriyaki
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup of long grain rice boiled1 egg plant cubed1 red bell pepper cubed1 medium onion - thickly sliced1 clove of garlic crushed2 tbsp canola or vegetable oilJar or packet of teriyaki sauce1 block of tofu (500g)
Cut the tofu into cubes and marinade in about a 1/3 of the teriyaki sauce
Boil the rice as per packet instructions
heat the oil in a wok and add the garlic and eggplant - toss, keeping moving to prevent burning and to ensure the oil is evenly spread amongst the eggplant
When the egg plant begins to soften 3-4 minutes, add the onion, bell pepper and rest of the teriyaki sauce. Stir and cook for another 5 minutes, until the onion and pepper are heated through but are not soft
Remove the vegetable to one side and add the tofu to the wok - cook until slightly brown and firm. Carefully add back the rest of the vegetables and stir gently to ensure everything is heated through
Serve with the boiled rice and soy sauce/tamari
Number of Servings: 4
Recipe submitted by SparkPeople user MANDYDE.
Boil the rice as per packet instructions
heat the oil in a wok and add the garlic and eggplant - toss, keeping moving to prevent burning and to ensure the oil is evenly spread amongst the eggplant
When the egg plant begins to soften 3-4 minutes, add the onion, bell pepper and rest of the teriyaki sauce. Stir and cook for another 5 minutes, until the onion and pepper are heated through but are not soft
Remove the vegetable to one side and add the tofu to the wok - cook until slightly brown and firm. Carefully add back the rest of the vegetables and stir gently to ensure everything is heated through
Serve with the boiled rice and soy sauce/tamari
Number of Servings: 4
Recipe submitted by SparkPeople user MANDYDE.
Nutritional Info Amount Per Serving
- Calories: 227.1
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 188.8 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 5.6 g
- Protein: 15.8 g