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eggplant tofu japanese recipe

Don't let the tofu turn you away. This recipe offers a yummy alternative to traditional lasagna. In this recipe, the eggplants are peeled, which makes the texture more appealing to eggplant virgins, but you can also use Japanese eggplants with the skin on. I've had two people who didn't like tofu try my eggplant lasagna and they both loved it. You can check out the recipe here if you’d like to make your own as it’s super easy! Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. I also used some homemade teriyaki sauce for this recipe. Stir-fried eggplant and tofu in a homemade teriyaki sauce—really easy and perfect enjoyed with some rice for your next meal! Take a moment to savor the aroma of garlic, ginger, and sesame and then dig in. You will not fear eggplant anymore! I also used Chinese eggplants for this recipe but feel free to use other eggplant of your choice. They couldn't even tell there was tofu in it. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Submitted by: KEYPEROFTHEKEYS Vegan Eggplant Lasagna. Eggplant replaces the tofu in this version of the Japanified Chinese stir-fry dish. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. The Japanese have our very own version of Mapo Tofu (my recipe here), and if you enjoy the dish, you will most certainly enjoy Mapo Eggplant. They get soft rather than chewy, so be prepared for that before you chow down. I know the combination is a bit unexpected but I promise you this dish is mouth-watering delicious. It’s the best made with Japanese or Chinese eggplant varieties, which have fewer seeds, thinner skin, and milder flavor, but I wrote the recipe using the regular globe eggplant that can be found in any old American supermarket, so you don’t have any excuses to not make it—it’s still delicious!

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