Friday

TOFU & EGGPLANT STIR-FRY SERVES 4 PREP 15 MINS + MARINATING COOK 10 MINS PER SERVE 1350kj

350g firm tofu, cubed ¼ cup kecap manis 4 eschalots, thinly sliced 3 birdseye chillies, thinly sliced, extra slices to serve 2 garlic cloves, thinly sliced

2/ cup water 3 ¼ cup peanut oil 3 finger eggplants, sliced thickly 125g baby corn, halved lengthwise 1 cup frozen peas 1cm piece ginger, peeled, thinly sliced 2 tsp brown sugar 1 tsp tamarind puree shredded green onion, brown rice, to serve

1 In bowl, combine tofu and kecap manis. Marinate 10 mins.

2 Use small food processor to pulse eschalots, chillies, garlic and 1 tbsp water to a paste.

3 In a wok or large frying pan, heat 1 tbsp oil on medium. Cook tofu in 2 batches, 1 min each side until browned. Drain on paper towel.

4 Wipe wok clean and heat remaining oil on high. Stir-fry eggplant 3-4 mins until lightly browned. Reduce heat to medium. Add corn and peas, stir-frying 2 mins.

5 Toss through eschalot mixture and ginger. Stir-fry 1-2 mins until aromatic.

6 Return tofu to wok with water, sugar and tamarind puree. Simmer 1-2 mins until thick.

7 Sprinkle with extra chilli and green onion to serve. Accompany with rice.