Fried Tofu, Eggplant and Leek Stir Fry with Kinder’s Teriyaki

Fried Tofu, Eggplant and Leek Stir Fry with Kinder’s Teriyaki

Serves 2

Ingredients:

• 2 Cups Jasmine Rice
• 3 Japanese Eggplants
• 2 Tablespoon Fresh Leek
• 1 14 oz Package of Tofu
• 2 Tablespoon Garlic Powder
• 1/3 Cup Avocado Oil
• 1/4 Cup Sesame Oil
• 2 Teaspoons Sesame Seeds
• 1/3 Cup  Kinders Teriyaki Marinade

1. Cook rice according to package.
2. In a large cast Iron skillet or pan add avocado oil and sesame oil. Let it heat on medium heat for 3 to 5 minutes.
3. Cut tofu in large one inch cubes. Add 1 tablespoon garlic powder evenly over the tofu. Fry the tofu for 5 minutes, rotating the tofu every minute. Tofu should be a light golden brown.
4. After all the tofu has been fried, add sliced eggplant (slice in 1 centimeter thick circles).
5. Add sliced leeks and 1 tablespoon garlic powder and fry for another 3 to 5 minutes until the leeks are lightly golden brown.
6. Add rice, eggplant, tofu, leeks and desired amount of teriyaki sauce to a bowl and enjoy!