Chinese Eggplant, Mushroom, and Tofu Stir-fry

This Chinese Eggplant, Mushroom, and Tofu Stir-fry is a delicious, a protein-packed dish that cooks in no time!

I love using Chinese eggplant for its unique texture and flavour.

You can customise this stir-fry by adding extra veggies or a handful of cashews for a crunchy twist. It’s quick, easy, and full of bold flavours.

INGREDIENTS

• 2 red chillies
• 1 green chilli
• 6-8 garlic cloves, diced
• 5g ginger, sliced
• 10 basil leaves
• 3 Chinese eggplants, cubed (or 1 large brinjol)
• 1-2 blocks of fried tofu
• ½ punnet of mushrooms
• 2 tablespoons soy sauce
• 4 tablespoons oyster sauce
• 1 cup water
• 1 teaspoon cornstarch
• Salt
• Ground white pepper
• Sesame oil and olive oil for frying\

METHOD

1. Heat sesame oil and olive oil in a pan. Add the sliced chillies, ginger, and diced garlic. Sauté for about a minute.
2. Add the cubed eggplant and stir-fry with the garlic and chillies. Toss in the mushrooms and cook for a few minutes over medium heat.
3. Add the fried tofu and toss it with the veggies.
4. Season with soy sauce and oyster sauce.
5. Stir the ingredients together, then add basil leaves. Mix the cornstarch with a cup of water and pour into the stir-fry, allowing the sauce to thicken.
6. Season with salt and white pepper.
7. Once the sauce has thickened, serve the stir-fry with rice.
8. Finish with sesame seeds, serve, and enjoy!