Asian eggplant stir-fry

Ingredients for 4 servings:

• 200 g smoked tofu
• 1 eggplant(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 onion(s)
• 100 ml soy sauce
• 50 ml water
• 4 tbsp teriyaki sauce
• 1 tbsp raw cane sugar
• 2 tsp cornstarch
• 2 tsp Sriracha sauce
• 1 tsp garlic
• 1 spring onion(s)
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan, with paprika and smoked tofu

Dice the tofu and eggplant. Slice the bell peppers and onion into strips. Combine the sauce ingredients in a blender. First, fry the tofu without oil in a large pan until dry and lightly browned on all sides. Transfer to a bowl and set aside. Next, fry the eggplant in the same pan in plenty of oil. Add a splash of water and sauté the eggplant over medium heat with the lid closed for 10 minutes, stirring occasionally. Add the remaining vegetables and fry until slightly firm to the bite. Season lightly with salt and pepper. Finally, stir in the tofu and sauce and bring everything to a boil briefly until the sauce thickens. Serve with noodles or rice. Tip: You can find a recipe for homemade teriyaki sauce in the recipe overview on my profile page.