Stir-Fried Eggplant with Garlic Sauce

Ingredients

Quantities are for one portion.

• 10 gfresh ginger, minced
• 30 mlvegetarian stir-fry sauce (store-bought)
• 100 gfirm tofu, cubed
• 2 tbspvegetable oil
• 80 gwhite rice (dry)
• 2garlic cloves, minced
• 250 geggplant, cut into batons
• 1spring onion, finely chopped

Method

1. Rinse the white rice and cook it according to the packet instructions, then set aside.
2. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
3. Add the eggplant batons and fry them until they completely soften, collapse, and turn deeply golden.
4. Add the cubed tofu, minced garlic, and minced ginger to the wok, tossing for a minute until highly fragrant.
5. Pour in the vegetarian stir-fry sauce, simmering rapidly until the sauce reduces and coats the eggplant and tofu in a sticky glaze.
6. Serve the sticky eggplant over the hot rice, garnished with the chopped spring onion.