Tofu and Eggplant

Tofu and Eggplant

This vegan-friendly tofu stir-fry recipe with Tweed Real Food Honey Garlic Splash Balsamic Vinegar is a delicious and healthy meal that is easy to make.

The firm tofu is cooked to perfection with sweet and savoury honey and tangy Honey Garlic Splash Balsamic Vinegar, while the eggplant and capsicum add a satisfying crunch to the dish.

The dish is completed with thinly sliced onions and garlic, which add depth to the flavour profile. Served over a bed of fluffy rice or on its own, this stir-fry is the perfect meal for any occasion.

Whether you're a vegetarian, a vegan, or just looking to add more plant-based options to your diet, this recipe is sure to become a new favourite.

  • Category: Appertiser/Main
  • Cuisine: Asian
  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Ingredients

  • 3 Tbsp oil, peanut, sesame or rice bran
  • 500g firm tofu, cut into 2 - 3 cm slices
  • 1 large brown onion, sliced thin
  • 1 large eggplant, approx 600g - sliced across into circles, then halved
  • 1 green capsicum, deseeded, sliced thin
  • 2 Tbsp honey
  • 2 large garlic cloves, peeled and sliced very thin lengthways
  • 2.5 Tbs Tweed Real Food Honey Garlic Splash Balsamic Vinegar
  • Optional rice to serve

Shop This Recipe

Honey Garlic Splash Balsamic Vinegar

Honey Garlic Splash Balsamic Vinegar

$17.95

Directions

  1. If serving with rice; bring water to boil in a large saucepan and follow rice cooking instructions.
  2. Using a wok or large fry pan, over medium-high heat, heat oil.
  3. Add fresh garlic and onion slices and fry for 60 seconds.
  4. Add eggplant and fry for 4 - 5 minutes until well coated with oil and begins to soften.
  5. Add capsicum and tofu, coat in honey and Honey Garlic Splash and cook for 5 minutes, stirring gently to continue coating and cooking evenly.
  6. Serve with or without rice, ensuring to pour any pan juices over each serve.

Recipe by: Tweed Real Food