Name: Stir-fried eggplant and tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 large eggplant (500g); 300 gram fresh firm silken tofu; 1 medium brown onion (150g); 2 tablespoon peanut oil; 1 clove garlic, crushed; 2 fresh small red thai chillies, sliced thinly; 1 tablespoon grated palm sugar; 850 gram gai lan, chopped coarsely; 2 tablespoon lime juice; 1/3 cup (80ml) soy sauce; 1/3 cup fresh thai basil, chopped coarsely

Ingredients

1 large eggplant (500g)

300 gram fresh firm silken tofu

1 medium brown onion (150g)

2 tablespoon peanut oil

1 clove garlic, crushed

2 fresh small red thai chillies, sliced thinly

1 tablespoon grated palm sugar

850 gram gai lan, chopped coarsely

2 tablespoon lime juice

1/3 cup (80ml) soy sauce

1/3 cup fresh thai basil, chopped coarsely

Method

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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