Eggplant Stir Fry With Tofu And Mushrooms

• 2 tablespoons oil
• 8 ounces tofu package marinated, cubed
• 1 red onion sliced
• 2 cloves garlic crushed
• 2 teaspoons ginger grated
• 12 ounces mushrooms Asian
• 2 baby eggplants sliced
• 1 Chinese broccoli trimmed, chopped
• 1/3 cup oyster sauce
• 1/3 cup soy sauce
• 1 lime juiced
• 1 tablespoon brown sugar
• 7 ounces egg noodles thin, cooked according to package instructions
• 1 ounce 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 grated, mushrooms, eggplants, chinese broccoli, oyster sauce, soy sauce, lime juiced, brown sugar, egg noodles, cashews

Taken from www.yummly.com/recipe/Eggplant-Stir-Fry-with-Tofu-and-Mushrooms-1403002 (may not work)