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Sticky Teriyaki Tofu And Eggplant Bowl

Sticky Teriyaki Tofu And Eggplant Bowl

Sticky Teriyaki Tofu And Eggplant Bowl Sticky Teriyaki Tofu And Eggplant Bowl Print This Recipe
Serves: 2 Prep Time: Cook Time:
Nutrition Facts 645 Calories Energy 25 grams Total Fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 300 grams firm tofu, diced into 2 cm chunks
  • 1 tablespoon cornflour
  • 1 eggplant, diced into 2 cm chunks
  • 1/4 cup teriyaki sauce (try our homemade recipe below)
  • 1/2 cup uncooked brown rice
  • 1/4 cabbage (recommend a combination of red and white), thinly sliced
  • 1 carrot, grated or julienned
  • Japanese sesame dressing (see recipe below)
  • 1 spring onion, finely sliced
  • Extra sesame seeds (black, white or both), to garnish
  • Oil for cooking

Instructions

  1. Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).
  2. Add your rice and a pinch of salt to a pot and cover with water. Alternatively you can use a rice cooker. Life hack – The trick to getting the right ratio of rice to water is to use the finger joint method. Simply place your middle finger on top of the rice and fill the water up to the first joint. Bring to the boil then turn down to the heat and leave to simmer for 15 minutes. Turn off the heat and leave to stand for another 10 minutes. Do not remove the lid during the cooking or standing.
  3. While the rice is cooking toss the tofu and cornflour together in a bowl. Transfer to a lined oven tray and add the eggplant. Drizzle with oil and bake for around 20 minutes or until tofu is golden.
  4. If using our homemade teriyaki sauce add all of the ingredients together in a pot and bring to the boil. Turn down the heat and continue to cook until it has thickened. Remove from the heat and drizzle over the tofu and eggplant and toss once they are cooked. Save a bit of sauce to drizzle over at end.
  5. The last thing to do is make your Japanese slaw. Toss the cabbage, carrot and sesame dressing (see recipe below) together in a bowl. Season with salt if need be.
  6. Divide the rice, tofu and eggplant and slaw between your bowls. Drizzle with some reserved teriyaki sauce and garnish with spring onion and sesame seeds.

Teriyaki marinade: 1/4 cup salt reduced soy sauce, 1 tablespoon honey or brown sugar, 2 teaspoons rice wine vinegar, 1-2 cloves minced garlic, 1 teaspoon minced ginger, 1/2 teaspoon cornflour.

Sesame dressing: Combine 2 tablespoons soy sauce, 1 tablespoon sesame seeds, 1 tablespoon tahini, 1/2 tablespoon rice vinegar, 1 tsp runny honey, 1 tsp minced ginger and a bit of little water in a jar and shake well.

Dietary Requirements

Gluten Free: Use Tamari instead of soy sauce

Detailed Nutrition Information

(Per serve) Energy 2690 kJ (645 Cal) | 29 g protein | 25 g total fat | 3.5 g saturated fat | 67 g carbohydrate | 18 g fibre

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