Five-spiced eggplant with tofu and Chinese greens

Five-spiced eggplant with tofu and Chinese greens

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Try something a little different with this Asian-inspired main meal.

The ingredient of Five-spiced eggplant with tofu and Chinese greens

  1. 300g firm silken tofu
  2. 1/4 cup peanut oil
  3. 12 baby eggplant, thickly sliced
  4. 2 garlic cloves, crushed
  5. 2cm piece fresh ginger, peeled, grated
  6. 1 long red chilli, thinly sliced
  7. 1 teaspoon Chinese five-spice (see note)
  8. 2 bunches baby choy sum, coarsely chopped
  9. 2 tablespoons soy sauce
  10. 2 tablespoons oyster sauce
  11. 1 tablespoon lime juice

The instruction how to make Five-spiced eggplant with tofu and Chinese greens

  1. Cut 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.
  2. Heat 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.
  3. Add 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.

Nutritions of Five-spiced eggplant with tofu and Chinese greens

calories: 153.438 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 4 grams carbohydrates
calories: 3 grams sugar
calories:
calories: 8 grams protein
calories:
calories: 659.67 milligrams sodium
calories: http://schema.org
calories: NutritionInformation

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