Japanese Eggplant and Tofu Teriyaki

Name: Japanese Eggplant and Tofu Teriyaki
Yield: Serves 4
Cuisine: Japanese
Ingredients: 4 small Japanese eggplants, quartered lengthwise; 1 large red bell pepper, seeded and quartered lengthwise; 12 ounces extra-firm tofu, well drained, blotted dry, cut into ½-inch slices, and pressed; Hot cooked rice, for serving; 1 teaspoon dark sesame oil; 2 tablespoons wheat-free tamari; 2 tablespoons rice vinegar; ½ teaspoon grated fresh ginger; 2 garlic cloves, minced; 2 tablespoons freshly squeezed orange or pineapple juice; 1 tablespoon agave nectar or natural sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

You can add other vegetables to this dish, such as portobello mushrooms and zucchini, but you may need to double the teriyaki sauce so there’s enough to go around. If you have a grill, this is also delicious made with grilled vegetables.

Ingredients

4 small Japanese eggplants, quartered lengthwise
1 large red bell pepper, seeded and quartered lengthwise
12 ounces

Asia
Japan
Gluten-free
Vegan

Method

Place the eggplant quarters, bell pepper quarters, and tofu slices in a large shallow baking dish and pierce the skin of the eggplant in several places with a fork. In a small bowl, whisk together the garlic, ginger, vinegar, tamari, and agave. Add the orange juice and sesame oil, whisking constantly until blended. Pour the marinade over the vegetables and tofu, turning