Sticky Aubergine Stir-Fry with Wholewheat Noodles and Tofu Skewers
Ingredients
- aubergine
- green pepper
- onion
- garlic
- ginger
- broccoli
- cashews
- chilli
- coriander
- wholewheat noodles
- tofu
- soy sauce
- lime juice
- Chinese five spices
- maple syrup
- coconut oil
Preparation
Bake the aubergine for 15 minutes to add flavor.
Press the tofu to remove liquid, then fry in coconut oil until crispy.
Cook the wholewheat noodles according to package instructions.
Stir fry green pepper, onion, garlic, ginger, and broccoli with soy sauce, lime juice, Chinese five spices, and maple syrup.
Add the baked aubergine, cashews, chilli, coriander, and cooked noodles to the stir-fry and heat through.
Notes
Asian food recipes often avoid overcooking vegetables to maintain crispness and nutrients.
This dish uses an organic aubergine baked for added flavor.
The creator was impressed by the flavorful result of this vegan stir-fry.
