Recipe

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.

  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Satay tofu and eggplant
  • 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

Satay tofu and eggplant
  • 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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