Vegetable and Tofu Stir-Fry

Serves 2 - 4

Prep & Cook Time 30 minutes

Ingredients

• 2 tbsp olive oil

• 1 small firm silken tofu, cut into 1 cm cubes

• 1 white onion, cut into 1cm wedges

• 3 cloves garlic, roughly minced

• 1 tbsp ginger, cut into thin julienne

• 1 eggplant, cut into medium cubes

• 1/2 red cabbage, shredded

• 100g beans, top and tail then halved

• 150g broccoli, cut into small florets

• 1/2 bunch coriander, roughly chopped for garnish

Seasoning Mix

(In a medium bowl mix the following and set aside)

• 2 tbsp soy sauce

• 1/4 tsp salt

• 2 tsp Lainey’s chilli oil

• 1/3 tsp cracked pepper

• 2 dashes sesame oil

Method

1. Heat olive oil in a wok or frying pan

2. Sautéed onions, garlic and ginger, on high heat for 1 minute

3. Add eggplant first, cook for 3 minutes, then add broccoli and beans

4. Turn heat down, add tofu. Tossed gently to make sure not to mash-up tofu

5. Then add the seasoning mix, continue to toss until sauce coated the vegetables and tofu

6. Serve with rice (optional) and garnish with coriander