Serves 8
35 min
Gingered Tofu, Aubergine & Pea Noodles
Recipe GLPRec341f34c9240b
A vibrant Asian stir-fry featuring tender marinated tofu and caramelized aubergine tossed with egg noodles and sweet peas in a aromatic ginger, garlic, and five-spice sauce with soy and chilli. Finished with crisp spring onions for a burst of freshness.
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Ingredients
3 tbsp toasted sesame oil
2 aubergines, cut into small chunks
4 medium egg noodle nests
1 garlic clove, minced
1 thumb-sized piece ginger, peeled and grated
2 tsp Chinese five-spice powder
3 tbsp soy sauce
3 tbsp sweet chilli sauce
160 g marinated tofu pieces
225 g frozen peas, defrosted
3 spring onions, shredded
Directions
Cook the egg noodle nests according to package instructions, then drain and set aside. While the noodles cook, heat a wok or large skillet over high heat and add 2 tablespoons of the sesame oil. Add the aubergine chunks and stir-fry for 8 to 10 minutes, stirring frequently, until deeply browned and completely tender. Season with salt and pepper to taste, then transfer to a plate.
Return the wok to high heat and add the remaining 1 tablespoon of sesame oil. Add the minced garlic and grated ginger and cook for 30 seconds, stirring constantly. Stir in the five-spice powder and cook for another 10 seconds until fragrant. Pour in the soy sauce and sweet chilli sauce, stir well, and let the mixture bubble for 30 seconds.
Return the cooked aubergine to the wok, then add the marinated tofu pieces and defrosted peas. Stir gently and heat through for 1 to 2 minutes. Add the cooked noodles and toss everything together until well combined and heated through. Divide the noodle mixture between bowls and garnish with the shredded spring onions before serving.
