Try something a little different with this Asian-inspired main meal.
Ingredients
- 300g firm silken tofu
- 1/4 cup peanut oil
- 12 baby eggplant, thickly sliced
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, peeled, grated
- 1 long red chilli, thinly sliced
- 1 teaspoon Chinese five-spice (see note)
- 2 bunches baby choy sum, coarsely chopped
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon lime juice
Method
- Step 1Cut tofu into 2cm pieces. Place on a large plate lined with paper towel. Cover with paper towel. Press down gently to absorb any excess liquid. Stand for 10 minutes.
- Step 2Heat a wok over high heat. Add 2 teaspoons of the oil. Swirl to coat. Stir-fry tofu, in two batches, for 1 to 2 minutes or until golden. Transfer to a plate.
- Step 3Add remaining oil. Swirl to coat. Stir-fry eggplant, in two batches, for 2 to 3 minutes or until browned lightly. Add garlic, ginger, chilli and five-spice. Stir-fry for 1 minute or until fragrant. Add choy sum, soy sauce, oyster sauce and lime juice. Stir-fry for 2 to 3 minutes or until bright green and just tender. Return tofu to wok. Stir-fry for 1 minute or until heated through. Serve immediately.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
642 kj
Energy
10g
Fat Total
2g
Saturated Fat
7g
Fibre
8g
Protein
659.67mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
Chinese five-spice is a blend of ground cinnamon, cloves, star anise, Sichuan peppercorns and fennel seeds. Find it in the spice aisle of the supermarket. Firm tofu is ideal for stir-fries as it keeps its shape better.
- Author: Cathie Lonnie
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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