With golden tofu, ginger and eggplant, this delicious veggie stir-fry is on the table in 20 minutes.
Serves44
Cook time15 mins15 minutes
Prep time5 mins5 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
