Recipe

Stir-fried eggplant, tofu and mushrooms

Feed the family with this fresh wholesome stir-fried eggplant, tofu and mushrooms - super quick and simple, and loaded with delicious Asian flavour!

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Stir-fried eggplant, tofu and mushrooms
  • 2 tablespoon vegetable oil
  • 200 gram packet macro tofu chinese honey soy, sliced
  • 1 red onion, sliced
  • 2 teaspoon grated ginger
  • 2 lebanese eggplants, sliced
  • 150 gram oyster mushrooms, halved if large
  • 150 gram exotic mushroom pasta mix, sliced or separated
  • 1 bunch chinese broccoli, trimmed, chopped
  • 1/4 cup oyster sauce
  • 1/4 cup soy sauce
  • 1 lime, juiced
  • 1 tablespoon brown sugar
  • 440 gram thin egg-style noodles, prepared following packet instructions
  • 1/4 cup woolworths select roasted unsalted cashews, roughly chopped

Method

Stir-fried eggplant, tofu and mushrooms
  • 1
    Heat half the oil in a wok or large frying pan on high. Stir-fry tofu for 1-2 minutes until golden. Drain on paper towel.
  • 2
    Heat remaining oil in same wok on high. Stir-fry onion, garlic and ginger for 1-2 minutes. Add eggplant and mushrooms. Stir-fry for 2-3 minutes until just tender.
  • 3
    Add Chinese broccoli with combined sauces, juice and sugar. Stir-fry for 1-2 minutes.
  • 4
    Return the tofu to wok and stir-fry for 1-2 minutes. Toss noodles through. Serve sprinkled with cashews.

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