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

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!

Serves 4

Prep

10M

Cook

15M

Total

25M

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook