Eggplant and Tofu Stir‑Fry
Try our delicious Eggplant and Tofu Stir‑Fry! This and other great recipes can be found on the Spoonsparrow website!
Ingredients
- 800 g thin eggplants (2 thin eggplants)
- Salt
- 300 g smoked tofu
- 1 red bell pepper
- 100 g king oyster mushrooms
- 1 onion
- 10 g ginger (1 piece)
- 10 g coriander (0.5 bunch)
- 200 g Sugar snap peas
- 3 tbsp Sesame oil
- 2 tbsp Soy sauce
- 50 ml Vegetable broth
Instructions
-
1.
Wash eggplants, slice into rounds, place in a sieve and salt heavily.
-
2.
Meanwhile cut tofu into slices. Wash and trim bell pepper, clean mushrooms and cut both into strips. Peel and chop onion.
-
3.
Peel ginger and grate it. Wash coriander, shake dry and finely chop 2/3 of it. Wash sugar snap peas and trim them.
-
4.
Rinse eggplants under running water and pat dry with kitchen paper.
-
5.
Heat oil in a pan. Fry eggplants over medium heat for about 3 minutes on each side.
-
6.
Add onion, fry for 1 minute and season with soy sauce. Add remaining vegetables and steam for about 5 minutes over medium heat.
-
7.
Meanwhile heat tofu, ginger and vegetable broth in a pot.
-
8.
Fold chopped coriander into the vegetables. Arrange vegetables in four bowls, place tofu slices on top, drizzle with some broth and sprinkle with remaining coriander.
