Satay tofu and eggplant | Women's Weekly Food
Satay tofu and eggplant recipe - Quick and tasty, this flavoursome satay tofu and eggplant stir-fry is packed full of goodness. It can be ready in no time at all for delicious weeknight dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 tablespoons peanut oil
- 320 grams packet stir-fry tofu, sliced
- 4 finger eggplants, sliced
- 1 bunch broccolini, trimmed, halved lengthways
- 1 onion, sliced
- 2 cups finely shredded chinese cabbage
- 220 grams packet fresh hokkien noodles (optional)
- Satay sauce
- 1/2 cup crunchy peanut butter
- 1/2 cup water
- 2 tablespoons hot chilli sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
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