Chilli Lemongrass Eggplant with Green Beans and Tofu
Ingredients
- 3-4 tbsp cooking oil
- 1 onion, diced
- 3 heaped tbsp finely minced lemongrass
- 2 red chilli, diced
- 2 tsp grated ginger
- 4 garlic cloves, minced
- 1 medium eggplant, cut into chunks
- 2 cups green beans, trimmed
- 200g firm tofu, crumbled
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp brown sugar
- 1/2 tbsp Asian mushroom-based stock powder
- 1/8 tsp ground black pepper
- 2 whole star anise
- 1 cup water
- 2 stalks green onion, finely chopped
- Drizzle of sesame oil
Preparation
In a frypan or wok, heat your oil over medium high heat, add in the onion, lemongrass, chilli, ginger and garlic, and fry for 2-3 minutes until fragrant and softened.
Add in the eggplant, green beans and tofu, fry in the lemongrass mixture for 5 minutes, tossing well until the eggplant is lightly golden.
Add in the light soy sauce, dark soy sauce, brown sugar, stock powder, black pepper, star anise and water, stir to combine, put the lid on and lower the heat, then simmer for 7-8 minutes or until eggplant is tender and most of the liquid has cooked off.
Remove lid, add in green onion and sesame oil and toss together, taste and season with more soy sauce or stock powder to taste if necessary, then turn off the heat, garnish with green onions and sesame seeds, and serve immediately with rice.
Tips
Use a generous amount of oil when cooking eggplant to enhance flavor.
Adjust the stock powder or soy sauce amount to your own taste.
