- RECIPES -
- RECIPES -
It is a okazu enhanced with a healthy, spicy mint sauce to be eaten with rice or noodles.
To marinate the tofu and eggplant with spicy mint sauce
1 Tbsp - Oil
1 cup - Extra firm tofu (chop into 1/2” cubes)
9-12 slices - Eggplant [Baigan or Brinjal] (coat with the oil and grill)
Spicy Mint sauce
1/2 cup (40 pcs) - Mint leaves (tear into halves)
3 cloves - Garlic (chop finely)
2 Tbsp - Red chilli flakes
21/2 Tbsp - Light soy sauce
2 Tbsp - Sesame oil
1 tsp - Sesame seeds
4 Tbsp - Rice vinegar
2 Tbsp - Brown sugar
Mix all the ingredients to make the marinade.
Pour the marinade on the tofu and the eggplant.
Let it stand for 30 minutes.
2 Tbsp - Vegetable oil
1 Tbsp - Butter
1/2 cup - White onion (chop into 1/2 inch cubes)
1/2 cup - Red onions (chop into 1/2 inch cubes)
3 cloves - Garlic (roast on the flame and chop coarsely)
1 pc - Carrot (chop into 1/4 inch cubes)
1 cup - Cabbage (grated)
To taste - Salt
1 tsp - Black pepper
1/2 cup - Bean sprouts
Heat the pan for a minute, add the oil and butter.
Add the onions, garlic, carrot, cabbage, salt and pepper.
Stir fry on high heat for 3 minutes.
Add the tofu and the bean sprouts.
Add all the marinade from it.
Layer three slices of the eggplant at the bottom of a deep dish.
Put half of the prepared teppanyaki mix on top.
Repeat this process.
Finally top it with the last three slices of the eggplant.
Serve the teppanyaki vegetables (okazu) with the rice or soba noodles (the main dish).