Eggplant Teriyaki Stir Fry with Tofu

I bought some Japanese eggplants at the Farmers Market, so I put them to good use in this recipe. Chinese or Japanese eggplants are pretty much the way to go for me these days: they are less bitter than their American counterpart, and the skin is thinner, thus they caramelize better.

This recipe isn't that complicated. The most difficult part is cooking the tofu, removing it from the skillet, adding other ingredients and then adding the tofu back later. Minor annoyance there. The recipe includes its own teriyaki sauce, which was fun and simple to make. I served this over brown rice.

Equipment needed: slotted spoon, a few saucepans, skillet.