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Aubergine, Courgette and Tofu in Teriyaki Sesame Sauce

Ingredients for 4 portions

Per portion: 1188 kJ / 284 kcal





Preparation time: 30 mins

Trim and wash the aubergine and courgette, then cut into pieces. Cut the tofu into approx. 2 cm cubes and dust with flour. Trim and wash the leek and slice it into fine strips.

Fry the aubergine and courgette in 2 tbsp. hot oil briefly. Remove them from the pan and fry the tofu in the remaining oil.

Put the vegetables back in the pan and add the teriyaki sauce to glaze everything. Plate up, garnish with leek and chilli flakes and a sprinkle of chives and serve.