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Quick tofu and eggplant stir-fry

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

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Tofu and eggplant stir-fry


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.

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%)