Submitted by David
INGREDIENTS
400g tofu
200g aubergine (eggplant)
peanut oil
3 green chillis, sliced
1.5 tablespoons oflight soy sauce
1 tablespoon of fresh lime juice
1 teaspoon of salt
1/2 teaspoon of ground pepper
2 teaspoons sugar
fresh coriander leaves
DO IT
1) Mix chilis, soy sauce, lime juice, salt, pepper, sugar with 1 teaspoon of peanut oil and put to one side
2) Slice aubergine into 1cm slices.
3) Cut tofu into 1cm cubes, drain 20 mins.
4) Heat wok over high heat, add oil. Stir fry aubergines 2mins.
5) Add tofu, sitr fry for 3 mins.
6) Add the chili, soy sauce, lime juice, salt, pepper and sugar mixture.
7) Bring to simmer, cover and cook for 10 mins.
8) Stir in coriander, serve immediately with cooked noodles.
(Mushrooms can be used as well or instead of tofu)
