Stir-fried eggplant, tofu and mushrooms

Name: Stir-fried eggplant, tofu and mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: Asian
Ingredients: 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

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

Aug 11, 2015 11:36pm

10 mins preparation
15 mins cooking
Serves 4

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.