A black bowl with white rice, tofu cubes, eggplant, red bell pepper, jalapeño slices, and cilantro. A small dish of sliced jalapeños is beside the bowl.

Recipes /

Teriyaki Tofu Stir Fry

Name: Teriyaki Tofu Stir Fry
Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes
Ingredients: Teriyaki

Serves 4

Total Time 33 minutes

Prep Time 15 minutes

Cook Time 18 minutes

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

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.

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