Stir-Fried Eggplant, Tofu and Mushrooms

Main

Prep Time: 10 min Cook Time: 15 min Servings: Serves 4 Source:

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

Directions

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.

Nutrition

Serving Size: Serves 4