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Teriyaki Fried Tofu with Eggplant and Leek Stir-Fry Recipe


Serves: 2


  • 2 cups Jasmine Rice
  • 3 Japanese Eggplants, sliced into 1 cm thick rounds
  • 2 tablespoons Leeks, freshly sliced
  • 1 (14 oz) package of Tofu
  • 2 tablespoons Garlic Powder, divided
  • 1/3 cup Avocado Oil
  • 1/4 cup Sesame Oil
  • 2 teaspoons Sesame Seeds
  • 1/3 cup Kinders Teriyaki Marinade


  1. Prepare the Rice: Begin by cooking the jasmine rice according to the package instructions. Set aside, keeping it warm.
  2. Heat Oils: In a large cast iron skillet or pan, heat the avocado and sesame oils over medium heat until hot, about 3 to 5 minutes.
  3. Fry the Tofu: Cut the tofu into large one-inch cubes. Evenly sprinkle 1 tablespoon of garlic powder over the tofu. Place the tofu in the hot oil and fry for 5 minutes, turning each piece every minute until all sides are light golden brown.
  4. Cook Eggplant and Leeks: To the same pan, add the sliced eggplants and leeks. Sprinkle the remaining garlic powder over the vegetables. Continue to fry for an additional 3 to 5 minutes, or until the leeks are lightly golden and the eggplants are tender.
  5. Combine and Serve: Add the cooked rice, fried tofu, sautéed eggplant, and leeks to a large mixing bowl. Drizzle with Kinder’s Teriyaki Marinade to taste and toss everything together to coat evenly. Sprinkle with sesame seeds before serving.
  6. Enjoy: Serve your delicious teriyaki fried tofu and vegetable stir-fry hot, perfect as a flavorful and satisfying meal.


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