Eggplant Stir Fry With Tofu And Mushrooms

• 2 tbsp oil
• 8 oz package marinated tofu, cubed
• 1 None red onion, sliced
• 2 cloves garlic, crushed
• 2 tsp grated ginger
• 12 oz Asian mushrooms
• 2 None baby eggplants, sliced
• 1 None Chinese broccoli, trimmed, chopped
• 1/3 cup oyster sauce
• 1/3 cup soy sauce
• 1 None lime, juiced
• 1 tbsp brown sugar
• 7 oz thin egg noodles, cooked according to package instructions
• 1 oz roasted cashews, roughly chopped, to serve

1. Heat half the oil in a wok or large frying pan on high. Stir-fry tofu 2 mins, until crisp. Drain on paper towel. Heat remaining oil in same wok on high. Stir-fry onion, garlic and ginger 1-2 mins. Add mushrooms and eggplant. Stir-fry 2-3 mins, until just tender. Add Chinese broccoli, along with sauces, lime juice and sugar. Stir-fry 1-2 mins. Return tofu to wok and stir-fry 1-2 mins. Stir in noodles. Sprinkle with cashews to serve.

oil, red onion, garlic, ginger, mushrooms, baby eggplants, chinese broccoli, oyster sauce, soy sauce, lime, brown sugar, thin egg noodles, cashews

Taken from recipes-plus.com/api/v2.0/recipes/26765 (may not work)