Name: Stir-fried eggplant, tofu and mushrooms
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 2 tablespoon oil; 200 gram packet chinese marinated stir-fry tofu, cubed; 1 red onion, sliced; 2 garlic cloves, crushed; 2 teaspoon grated ginger; 100 gram each enoki, swiss brown and oyster mushrooms; 2 baby eggplants, sliced; 1 bunch gai larn, trimmed, chopped; 1/4 cup oyster sauce; 1/4 cup soy sauce; 1 lime, juiced; 1 tablespoon brown sugar; 160 gram dried thin egg noodles (prepared following packet instructions); 1/4 cup roughly chopped roasted cashews, to serve

Stir-fried eggplant, tofu and mushrooms

Brought to you by Woman's Day - served over egg noodles with a garlic and ginger-infused sauce, this quick yet tasty vegetarian stir fry features eggplant and crisp tofu.

Serves 6

Prep

25M

Cook

10M

Total

35M

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Ingredients

2 tablespoon oil

200 gram packet chinese marinated stir-fry tofu, cubed

1 red onion, sliced

2 garlic cloves, crushed

2 teaspoon grated ginger

100 gram each enoki, swiss brown and oyster mushrooms

2 baby eggplants, sliced

1 bunch gai larn, trimmed, chopped

1/4 cup oyster sauce

1/4 cup soy sauce

1 lime, juiced

1 tablespoon brown sugar

160 gram dried thin egg noodles (prepared following packet instructions)

1/4 cup roughly chopped roasted cashews, to serve

Method

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

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

3.Add gai lam with combined sauces, juice and sugar. Stir-fry for 1-2 minutes.

4.Return tofu to wok, and stir-fry for 1-2 minutes. Stir through noodles. Serve sprinkled with cashews.

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Ingredients

Method

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