Crispy tofu eggplant noodle stir fry
Serves 2
Ingredients
1 eggplant
1 packet of mushrooms
2 bok choy
2 spring onions
1cm piece of ginger
4 garlic cloves - crushed
1 block of firm tofu - plus corn flour to dust
A splash of sesame oil
1 pack of single-serve Hokien noodles
A splash of Chinese black vinegar - roughly 1 tbsp
2 tbsp of soy sauce
Also a heaped tbsp of chilli oil (but do this to taste)
Handful of coriander
Crispy shallots & toasted sesame seeds to garnish
Instructions
Chop the vegetables, crush the garlic, chop the white parts of the spring onion into 2cm pieces, and then thinly slice the green parts at the top.
Thinly slice the ginger into tiny matchsticks. In a hot wok, fry the eggplant with a neutral oil and a good splash of sesame oil. Cook that for about 4 minutes. Add the white parts of the spring onion & the ginger and stir everything together for roughly 3 mins.
Add in the mushrooms and garlic. Start frying the tofu in oil.
Cook the noodles as per the packet and drain once cooked.
Now add the bok choy to the wok, add the soy sauce, black vinegar & chilli oil this will take about a minute (you want the bok choy to have some crunch) add in the noodles, coriander & green spring onions, stir in well and plate up into two bowls.
Top with the crispy tofu and shallots & sesame seeds & some extra chilli oil if you like.
