Stir-fried Satay Tofu And Eggplant

Quick and tasty, this flavoursome satay tofu and eggplant stir-fry is packed full of goodness. It can be ready in no time at all for a delicious weeknight dinner.

Yield: Serves 4
Prep Time: 5 mins
Cook Time: 20 mins
Difficulty Level: 2/5

Ingredients

Satay tofu and eggplant

• 2 tbsp peanut oil
• 320 g packet stir-fry tofu, sliced
• 4 finger eggplants, sliced
• 1 bunch broccolini, trimmed, halved lengthways
• 1 onion, sliced
• 2 cup finely shredded chinese cabbage
• 220 g packet egg noodles (optional)

Satay sauce

• 1/2 cup crunchy peanut butter
• 1/2 cup water
• 2 tbsp hot chilli sauce
• 2 tbsp sweet soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sesame oil

Steps

01. Heat half oil in a wok or large frying pan on high. Stir-fry tofu in 2 batches for 1-2 minutes each side, until golden. Drain on paper towel.

02. Heat remaining oil in wok. Stir-fry eggplant for 3-4 minutes, until golden. Set aside. Add broccolini and onion and stir-fry 2-3 minutes, until just tender.

03. Meanwhile, to make satay sauce, combine all satay ingredients in a small jug, stirring until smooth.

04. Return tofu and eggplant to wok with sauce. Bring to simmer, stirring. Toss cabbage through until wilted. Serve hot with noodles, if liked.

Photo: bauersyndication.com.au