/assets/logos/nzwd.svg
Recipe

Stir-fried eggplant, tofu and mushrooms

Brought to you by Woman's Day - served over egg noodles with a garlic and ginger-infused sauce, this quick yet tasty vegetarian stir fry features eggplant and crisp tofu.

May 30, 2012 2:00pm
  • 25 mins preparation
  • 10 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Stir-fried eggplant, tofu and mushrooms
  • 2 tablespoon oil
  • 200克包中国腌制炒豆腐,cubed
  • 1 red onion, sliced
  • 2 garlic cloves, crushed
  • 2 teaspoon grated ginger
  • 100 gram each enoki, swiss brown and oyster mushrooms
  • 2 baby eggplants, sliced
  • 1 bunch gai larn, trimmed, chopped
  • 1/4 cup oyster sauce
  • 1/4 cup soy sauce
  • 1 lime, juiced
  • 1 tablespoon brown sugar
  • 160 gram dried thin egg noodles (prepared following packet instructions)
  • 1/4 cup roughly chopped roasted cashews, to serve

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 2 minutes, until crisp. Drain on paper towel.
  • 2
    Heat remaining oil in same wok on high. Stir-fry onion, garlic and ginger for 1-2 minutes. Add mushrooms and eggplant. Stir-fry for 2-3 minutes, until just tender.
  • 3
    Add gai lam with combined sauces, juice and sugar. Stir-fry for 1-2 minutes.
  • 4
    Return tofu to wok, and stir-fry for 1-2 minutes. Stir through noodles. Serve sprinkled with cashews.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg