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Aubergine, Courgette and Tofu in Teriyaki Sesame Sauce
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Spring
Main courses
Teriyaki Sauce with Toasted Sesame
Vegetarian kitchen
Preparation time:
30 mins
Calorific value (per portion):
1188 kJ / 284 kcal
Ingredients for 4 portions
- 200 g aubergine
- 200 g courgettes
- 400 g tofu
- 4 tbsp. flour
- 1/4 leek
- 4 tbsp. vegetable oil
- 160 ml Kikkoman Teriyaki Sauce with Toasted Sesame
- 1 tsp. chilli flakes
- 1 tbsp. chopped chives
Preparation
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.
Used products in this recipe
Ingredients for 4 portions
- 200 g aubergine
- 200 g courgettes
- 400 g tofu
- 4 tbsp. flour
- 1/4 leek
- 4 tbsp. vegetable oil
- 160 ml Kikkoman Teriyaki Sauce with Toasted Sesame
- 1 tsp. chilli flakes
- 1 tbsp. chopped chives