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
- 1Heat 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.
- 2Heat 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.
- 3Add Chinese broccoli with combined sauces, juice and sugar. Stir-fry for 1-2 minutes.
- 4Return the tofu to wok and stir-fry for 1-2 minutes. Toss noodles through. Serve sprinkled with cashews.