Serves 4
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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.


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

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.


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.


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


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

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