Marinated teriyaki eggplant
Ingredients
- ½ cup soy sauce
- ¼ cup mirin
- 1 tbsp rice wine vinegar
- 1-2 tbsp brown sugar
- ¼ cup water
- 1 tbsp sesame oil
- 1 inch ginger, grated
- 3 garlic cloves, minced
- 2 eggplants
- 1 red pepper
- 1 green pepper
- Pak choi
- 1 block tofu
- 1 ⅓ cups rice
Steps
- Drain and press the tofu
- Whisk the sauce ingredients in a bowl, making sure the sugar is dissolved.
- Cut the eggplant, tofu and peppers into small chunks and halve the pak choi, place in a large bowl and then pour the marinade over the top. Stir and make sure it is all coated, set aside.
- Let marinate for at least 20 minutes, stirring a few times.
- Clean and cook the rice.
- Place a frying pan on the stove over medium-high heat. Once hot place the marinated peppers and eggplant in.
- Pour over any excess marinade over the top whilst cooking.