Aubergine & Tofu Stir Fry – Eat Healthy for Less
Time: 30 mins
Serves 4
This aubergine & tofu stir fry is a quick and easy vegan meal, taking just 30 minutes to put together. This recipe is packed full of flavour and a bit of a kick. If you want to tone down the spice, leave out half the fresh chilli. Serve this stir fry with rice or noodles. Let us know if you have a go at this dish and tag us in a picture on Facebook and Instagram.
Nutritional Information: Calories 240kcals; Carbohydrates 30.8g; Total Fat 9.6g; Protein 9.2g; Salt 1.7g.
Ingredients
- 2 tbsp sunflower oil
- 1 aubergine, sliced into 2cm x 4cm batons
- 2 garlic cloves, finely chopped
- 2.5cm piece fresh ginger, finely chopped
- 1 small red chilli, deseeded & sliced
- 1 tbsp sriracha
- 200ml vegetable stock
- 200g fresh tofu, cut into 1.5cm squares
- 2 tbsp light soy sauce
- 1 tbsp cornflour, mixed with 2 tbsp water
- 2 spring onions, finely chopped
- 320g rice – cooked as per package instructions
Method
Cook the rice as per the package instructions.
Heat a wok over high heat and add 1 tbsp oil. Add the aubergine and stir-fry for 5-6 minutes until browned and softened. Add a few splashes of water to create some steam to help the aubergine cook and cook for 1-2 minutes. Spoon the aubergine onto a plate.
Add the remaining oil to the wok. When the oil starts to smoke, add the garlic, ginger and the red chilli and stir-fry for a few seconds. Add the sriracha and stir together.
Add the stock and the fresh tofu squares and bring to a simmer. Add the light soy sauce and the brown sugar. Stir in the spring onions and the cornflour paste and cook to thicken for a minute. Serve with rice.
