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Five-spiced eggplant with tofu and Chinese greens
Five-spiced eggplant with tofu and Chinese greens
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Get a taste of Asia with this unique main dish.
Ingredients:
  • 300g firm silken tofu
  • 56.88 gm peanut oil
  • 12 baby eggplant, thickly sliced
  • 2cm piece fresh ginger, peeled, grated
  • 1 long red chilli, thinly sliced
  • 1 tsp Chinese five-spice (see note)
  • 2 bunches baby choy sum, coarsely chopped
  • 42.00 gm soy sauce
  • 48.80 gm oyster sauce
  • 21.00 gm lime juice
Instructions:
  • Dice tofu into 2cm pieces and lay them on a platter lined with paper towels. Place another paper towel on top of the tofu and press lightly to remove any extra moisture. Allow to stand for 10 minutes.
  • Preheat a wok on high heat, then add 2 teaspoons of oil, ensuring the wok is coated. Stir-fry the tofu in two batches until golden (1 to 2 minutes each). Transfer to a plate.
  • Pour in the rest of the oil and swirl to coat. Stir-fry the eggplant in two batches for 2 to 3 minutes until lightly browned. Add garlic, ginger, chili, and five-spice and stir-fry for 1 minute until fragrant. Toss in choy sum, soy sauce, oyster sauce, and lime juice. Stir-fry for 2 to 3 minutes until vibrant and slightly tender. Finally, add the tofu back to the wok and stir-fry for 1 minute until heated through. Serve right away.

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