Teriyaki Tofu with Aubergine & Mushrooms


Extra firm tofu, diced 3cm 300g aubergine, diced 3cm 1000g
Chestnut mushroom, quartered 300g
Vegetable oil 70g
White onion, diced 2cm 300g

Sauce Mix

Vegetable oil 15g
Garlic, diced roughly 10g
Corn starch 10g
Water 350g


1 Marinate diced tofu with Lee Kum Kee (Professional) Teriyaki Sauce . Leave in chiller for 30 minutes.
2 Heat oven to 180°C. Place tofu in oven tray, spread evenly and cook till core temperature reaches 75°C for 30 seconds.
3 Set sauce mix aside.
4 Heat up a large sauté pan and turn heat down to medium once smoking. Add vegetable oil.
5 Add onion and aubergine, then stir fry for 2 minutes till onion starts to brown.
6 Add mushrooms and cook for another 2 minutes. Lower heat.
7 Add sauce mix, stir and bring to boil. Cook until aubergine softens and turn off heat.
8 Pour vegetables and sauce over tofu.


1 Serve either with rice or noodles.
Serves   10 
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