Eggplant & Tofu StirFry

This is a really yummy stir fry - crunchy veggies, chewy deep fried tofu, caramelised eggplant! Serve with steamed rice and satay sauce. Herbies Spices does a really excellent and delicious satay spice powder that you just make up on the stove with a little peanut butter, brown sugar and sesame oil.

1 packet hard tofu, patted dry & cubed

1 small eggplant, cubed

canola or peanut oil for deep frying

1 red capsicum, in chunks

1 large red chilli, sliced (optional!)

snow peas, topped and tailed

button mushrooms

2 spring onions, sliced into 1" pieces

2 garlic cloves, chopped

fresh basil leaves

Mix together: 2 Tbs soy sauce + 1 Tbs fish sauce + 2 Tbs oyster sauce + 1 tsp brown sugar

Mix together: 1 tsp cornflour + 1/4 cup boiling water with half a stock cube dissolved

Firstly deep fry the tofu in small batches in hot oil in a wok, draining on paper towel. Then deep fry the eggplant too. Carefully pour the hot oil out of the wok - to a small saucepan is good where it can cool down. Then start your stir fry. Fry the spring onions for a minute, then add the mushrooms and garlic, then lastly the chilli, capsicum and snow peas. Add the soy sauce mixture for a minute then the cornflour stock and stir until the liquid thickens. Serve straight away with the basil sprinkled over.