Vegetarian

Tofu and Eggplant teriyaki is for Dinner.

Tofu and Eggplant teriyaki takes 10 minutes to prepare.

Tofu and Eggplant teriyaki takes 15 minutes to cook.

Tofu and Eggplant teriyaki makes 4 servings.

The ingredients for Tofu and Eggplant teriyaki are:

1 cup of long grain rice boiled
1 egg plant cubed
1 red bell pepper cubed
1 medium onion - thickly sliced
1 clove of garlic crushed
2 tbsp canola or vegetable oil
Jar or packet of teriyaki sauce
1 block of tofu (500g)

Here is how you make Tofu and Eggplant teriyaki:

Cut the tofu into cubes and marinade in about a 1/3 of the teriyaki sauceBoil the rice as per packet instructionsheat 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 eggplantWhen 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 softRemove 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 throughServe with the boiled rice and soy sauce/tamariNumber of Servings: 4Recipe submitted by SparkPeople user MANDYDE.

The nutritional information for Tofu and Eggplant teriyaki is:

• Servings Per Recipe: 4
• 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

Tofu and Eggplant teriyaki is Asian cuisine.