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Meat Free Everyday - Recipes

Spicy Eggplant and Tofu Stir-fry

Serves 2

Ingredients:

• 1 Medium sized eggplant (brinjal)
• 2 Tab;espoons sesame oil
• 1 Tablespoon fresh ginger finely minced
• 3 Cloves garlic finely minced
• 2 or 3 red chillies seeded and finely minced
• 1 Cup dried soya mince (burger crumbles)
• 1/4 Cup soy sauce
• 1 Tablespoon rice vinegar
• 1/4 Cup rolled oats ground to flour
• About 1/4 cup water
• 1 Medium onion chopped
• 2 Blocks firm tofu cut into 2cm cubes

Cooking method:

• Before cooking, cut the eggplant into cubes, place in a colander and sprinkle with salt
• Shake so that all pieces are salted and leave to stand for about 30 minutes
• Rinse off with water and dry

1. Pour half the sesame oil into a wok and fry the eggplant cubes for about 10 to 12 minutes till soft and slightly browned
2. Remove from wok and set aside
3. Add the remaining oil to the wok along with the ginger, garlic and chilli
4. Saute for about a minute stirring often, to release the fragrance
5. Add the soy soya mince and stir fry for anothe minute or two
6. Combine the soy sauce, vinegar, water and oat flour in a bowl - mix till the flour is blended in
7. Pour this into the wok and cook, stirring for about a minute until the mixture thickens slightly
8. Stir in the tofu, cooked eggplant and onions and stir fry till the ingrediants are heated through
9. Ensure the tofu is well coated, adding a little extra water if necessary
10. Serve up with rice, or steamed bok choy as in the picture

Notes:

• The original recipe was taken from Margo Demello's book: LOW-CARB Vegetarian
• In this one, she uses Japanese eggplant which was unavailable at the time
• She also uses cornstarch whereas we favour using oat flour

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