Name: Satay tofu and eggplant
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 320 gram packet stir-fry tofu, sliced; 4 finger eggplants, sliced; 1 bunch broccolini, trimmed, halved lengthways; 1 onion, sliced; 2 cup finely shredded chinese cabbage; 220 gram packet fresh hokkien noodles (optional); Satay sauce; 1/2 cup crunchy peanut butter; 1/2 cup water; 2 tablespoon hot chilli sauce; 2 tablespoon sweet soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon sesame oil

Satay tofu and eggplant

Quick and tasty, this flavoursome satay tofu and eggplant stir-fry is packed full of goodness. It can be ready in no time at all for delicious weeknight dinner.

Serves 4

Prep

Cook

20M

Total

25M

Ingredients

2 tablespoon peanut oil

320 gram packet stir-fry tofu, sliced

4 finger eggplants, sliced

1 bunch broccolini, trimmed, halved lengthways

1 onion, sliced

2 cup finely shredded chinese cabbage

220 gram packet fresh hokkien noodles (optional)

Satay sauce

1/2 cup crunchy peanut butter

1/2 cup water

2 tablespoon hot chilli sauce

2 tablespoon sweet soy sauce

1 tablespoon oyster sauce

1/2 teaspoon sesame oil

Method

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

2.Heat remaining oil in wok. Stir-fry eggplant for 3-4 minutes, until golden. Set aside. Add broccolini and onion and stir-fry 2-3 minutes, until just tender.

3.Meanwhile, to make satay sauce, combine all satay ingredients in a small jug, stirring until smooth.

4.Return tofu and eggplant to wok with sauce. Bring to simmer, stirring. Toss cabbage through until wilted. Serve hot with noodles, if liked.

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