Eggplant Stir Fry With Tofu And Mushrooms - cooking recipe

Ingredients

2 tbsp oil
8 oz package marinated tofu, cubed
1 None red onion, sliced
2 cloves garlic, crushed
2 tsp grated ginger
12 oz Asian mushrooms
2 None baby eggplants, sliced
1 None Chinese broccoli, trimmed, chopped
1/3 cup oyster sauce
1/3 cup soy sauce
1 None lime, juiced
1 tbsp brown sugar
7 oz thin egg noodles, cooked according to package instructions
1 oz roasted cashews, roughly chopped, to serve

Preparation

Heat half the oil in a wok or large frying pan on high. Stir-fry tofu 2 mins, until crisp. Drain on paper towel. Heat remaining oil in same wok on high. Stir-fry onion, garlic and ginger 1-2 mins. Add mushrooms and eggplant. Stir-fry 2-3 mins, until just tender. Add Chinese broccoli, along with sauces, lime juice and sugar. Stir-fry 1-2 mins. Return tofu to wok and stir-fry 1-2 mins. Stir in noodles. Sprinkle with cashews to serve.