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Chilli Lemongrass Eggplant with Green Beans and Tofu

Name: Chilli Lemongrass Eggplant with Green Beans and Tofu
Cuisine: Thai
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

1-PotQuick & EasyStir-fryVeganVegetarianHealthyDinnersThai

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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. 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, pop the lid on and lower the heat. 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, season with more soy sauce or stock powder to taste if necessary then turn off the heat. Garnish with green onions and sesame seeds. Serve immediately with rice.