Quick & Easy

Stir-fried eggplant and tofu

stir-fried eggplant and tofu



1.Cut unpeeled eggplant in half lengthways; cut each half into thin slices. Place eggplant in colander, sprinkle with salt and let eggplant stand 30 for minutes.
2.Meanwhile, pat tofu all over with absorbent paper; cut into 2cm pieces. Spread tofu, in single layer, on absorbent-paper-lined tray; cover tofu with more absorbent paper, let tofu stand for at least 10 minutes.
3.Cut onion in half, then cut each half into thin even- size wedges. Rinse eggplant under cold water; pat dry with absorbent paper.
4.Heat oil in wok; stir-fry onion, garlic and chilli until onion softens. Add sugar; stir-fry until dissolved. Add eggplant; stir-fry, 1 minute.
5.Add gai lan; stir-fry until just wilted. Add tofu, juice and sauce; stir-fry, tossing gently, until combined. Remove from heat; toss basil through stir-fry.

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