- Place cubed tofu between a few sheets of paper towel and gently press to release excess moisture. Transfer to a mixing bowl and sprinkle with cornstarch and black pepper. Stir to coat.
- Heat 2 tablespoons of oil over medium-high heat in a large nonstick skillet until sizzling, about 2 minutes. Working in 1-2 batches, add cubed tofu to hot skillet and cook until crisp, about 8 minutes, turning regularly for even browning.
- Remove tofu from skillet and set aside. Add remaining oil to skillet and stir in bell peppers, eggplant and onion. Stir fry for 5 minutes, stirring regularly.
- Whisk together ingredients for sauce until cornstarch is dissolved. Return tofu to skillet and stir in jalapeños and sauce. Reduce heat to medium low and simmer for 2-3 minutes until sauce has thickened.
- Serve hot over rice garnished with cilantro.
Teriyaki Tofu Stir Fry
Yield
4
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
kikkoman products used:
ingredients
1 pound firm tofu, cubed
2 tablespoons cornstarch
½ teaspoon black pepper
2 + 1 tablespoons vegetable oil, divided
1 cup red bell pepper, chopped
2 cups eggplant, cubed
½ cup yellow onion, chopped
For Sauce
¼ cup vegetable stock
¼ cup Kikkoman® Teriyaki Marinade & Sauce
1 tablespoon Kikkoman® Sesame Oil
1 teaspoon cornstarch
2 tablespoons jalapeños, sliced
For Serving
4 cups cooked rice
¼ cup cilantro, chopped
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
