Marinated Eggplant and Edamame Stir-Fry with Chinese Five-Spice Tofu

Marinated Eggplant and Edamame Stir-Fry with Chinese Five-Spice Tofu

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 10, 2016.
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Chinese-Five Spice Flavours this Delicious Vegetarian Dish

Ingredients

RICE

  • 1 cup jasmine rice
  • 1 1/2 cups water
  • 1/2 teaspoon sesame oil (optional)

MARINATED EGGPLANT

  • 2 tablespoons kecap manis
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon runny honey
  • 2 teaspoons soy sauce
  • 2 teaspoons oil
  • 1 eggplant

CHINESE FIVE-SPICE TOFU AND STIR-FRY

  • 200g firm tofu
  • 3/4 teaspoon tofu spice mix
  • 1/2 teaspoon salt
  • 1 tablespoon cornflour
  • 2 baby bok choy, rinsed
  • 1/2 capsicum, core and seeds removed
  • 1–2 tablespoons oil
  • 2 cloves garlic, finely chopped
  • 2cm ginger, peeled, cut into thin matchsticks
  • 2 spring onions, sliced 3–4cm
  • 1 cup frozen edamame beans, defrosted

TO SERVE

  • 10g sesame seeds
  • Green part of spring onion, thinly sliced
  • 2 tablespoons roasted peanuts
  • 1 lemon, cut into wedges

Steps

  1. Combine rice, water, sesame oil (if using) and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, covered, for a further 8 minutes. Do not lift lid.
  2. Place all marinated eggplant ingredients (except eggplant) in a dish and stir. Dice eggplant 1–1½cm, place in dish and toss. Set aside.
  3. Pat tofu dry with paper towels, dice 1–2cm. Place in a bowl with tofu spice mix, salt and cornflour, toss to coat. Trim bok choy 1cm from base and slice 1–2cm; thinly slice capsicum. Set aside.
  4. Heat a dry, fry-pan or wok on high heat and toast sesame seeds for about 1 minute, until golden. Remove from pan and set aside. Heat oil in same pan. When oil is hot, fry tofu until golden and crispy all over, 3–4 minutes. Set aside on paper towels. Keep pan on heat.
  5. Remove eggplant from marinade, (squeeze eggplant slightly, reserve marinade) cook for 2 minutes. Add garlic, ginger and spring onions, stirfry for 1 minute. Add bok choy, capsicum and 1–2 tablespoons water and stir-fry for 30 seconds. Add edamame beans and reserved marinade, bubble for about 30 seconds until sticky. Remove from heat.
  6. Spoon ¾ cup cooked rice per person onto plates. Spoon marinated eggplant stir-fry, top with crispy tofu. Garnish with green part of spring onion, peanuts and sesame seeds. Squeeze over lemon.

Nutritional Information

Energy 2684 kj
641 kcal
Protein 22.8g
Carbohydrate 79.9g
Fat 24.5g