Quick tofu and eggplant stir-fry

With golden tofu, ginger and eggplant, this delicious veggie stir-fry is on the table in 20 minutes.

4

5m

15m

Ingredients

  • 450g pkt Coles Nature’s Kitchen Firm Tofu, cut into 2cm pieces
  • 1 medium eggplant, halved, thickly sliced
  • 2cm-piece ginger, peeled, thinly sliced
  • 400g pkt Coles Kitchen Ready to Stir-Fry Family Mix
  • 180g pkt Coles Thai Coconut and Lime Stir-Fry Sauce

Method

STEP 1

Heat a non-stick wok or large frying pan over high heat. Spray with olive oil spray. Add the tofu and cook, stirring, for 2 mins or until golden. Transfer to a plate.

STEP 2

Spray wok or pan with olive oil spray. Add eggplant and ginger. Cook, stirring, for 4-5 mins or until eggplant is golden and tender. Season. Add the vegetables and cook, stirring, for 1-2 mins or until just tender. 

STEP 3

Add the stir-fry sauce and cook, stirring, for 1-2 mins or until heated through. Return tofu to the wok or pan. Toss to combine. Divide tofu mixture among serving bowls. Season.

Dietary information

Dairy-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Wheat-free
Vegetarian

Nutrition Information

Per Serve

Energy: 1280kJ/306 Cals (15%)

Protein: 22g (44%)

Fat: 15g (21%)

Sat fat: 5g (21%)

Carb: 16g (5%)

Sugar: 11g (12%)

Fibre: 6g (20%)

Sodium: 765mg (38%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.