Eggplant and Tofu Stir-Fry

1. Boil 2-3 portions of rice or grains according to package instructions.

2. Add 3-4 tablespoons olive oil to a frying pan.

3. Dice the eggplant and cut the tofu into cubes, and optionally coat the tofu in cornstarch before adding.

4. Add the diced eggplant and cubed tofu to the pan.

5. Add 3-5 minced or crushed garlic cloves and a handful of diced sugar snap peas.

6. Season with salt, black pepper, chilli flakes, and a little soy sauce, and optionally add sesame seed oil.

7. Fry everything until soft, about 10-15 minutes, stirring as necessary.

8. Serve the stir-fry with the rice and top with sesame seeds, chilli flakes, sea salt, and fresh herbs.

Notes

1. This recipe is great for using up a variety of vegetables and provides extras for the next day's lunch.