Name: Stir-fried eggplant, tofu and mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon oil; 200 gram packet chinese marinated stir-fry tofu, cubed; 1 red onion, sliced; 2 clove garlic, crushed; 2 teaspoon grated ginger; 2 baby eggplants, sliced; 100 gram each enoki, oyster, shiitake and cloud ear mushrooms; 1 bunch gai lan (chinese broccoli), trimmed, chopped; 1/4 cup oyster sauce; 1/4 cup soy sauce; 1 lime, juice; 1 tablespoon brown sugar or palm sugar; 160 gram dried thin egg noodles, prepared following packet instructions; 1/4 cup roasted cashews, roughly chopped

Stir-fried eggplant, tofu and mushrooms

Delicious and quick vegetarian stir-fry with crisp tofu, eggplant and mushroom cooked in a garlic and ginger-infused sauce, served over egg noodles and sprinkled with cashews.

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

2 tablespoon oil

200 gram packet chinese marinated stir-fry tofu, cubed

1 red onion, sliced

2 clove garlic, crushed

2 teaspoon grated ginger

2 baby eggplants, sliced

100 gram each enoki, oyster, shiitake and cloud ear mushrooms

1 bunch gai lan (chinese broccoli), trimmed, chopped

1/4 cup oyster sauce

1/4 cup soy sauce

1 lime, juice

1 tablespoon brown sugar or palm sugar

160 gram dried thin egg noodles, prepared following packet instructions

1/4 cup roasted cashews, roughly chopped

Method

1.Heat half oil in a wok or large frying pan on high. Stir-fry tofu 1-2 minutes, until golden. Drain on paper towel.

2.Heat remaining oil in same wok on high; stir-fry onion, garlic and ginger 1-2 minutes. Add eggplant and mushrooms; stir-fry 2-3 minutes, until just tender.

3.Add gai lan to wok with combined sauces, juice and sugar; stir-fry 1-2 minutes.

4.Return tofu to wok; stir-fry 1-2 minutes. Toss noodles through. Serve sprinkled with cashews.

You can omit noodles and serve with rice instead. Add the enoki mushrooms about 1 minute before the end of cooking.
Note

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