20
Five Spice Stir Fry with Tofu, Broccoli and Aubergine
Serves 4
3 tablespoons vegetable oil
400g extra-firm tofu, drained, dried and
cut into ½-inch cubes
250g aubergine, peeled and cut into
¾-inch cubes
1 small head broccoli, cut into small
florets
2 garlic cloves, finely chopped
2 inch piece ginger, peeled and finely
chopped
½ teaspoon five spice powder
(previous recipe)
200g spinach leaves, washed, stems
removed and roughly chopped
Sauce:
170ml chicken stock
1 tablespoon oyster sauce
2 teaspoons tamari or soy sauce
1 teaspoon cornflour
1 handful of thinly sliced basil
Place a large non-stick frying pan or wok over medium high heat with 2 tablespoons
of oil. When oil is hot and almost smoking, pan-fry tofu in batches. When tofu is
golden on all sides remove and reserve.
Add remaining oil to pan and pat aubergine dry with paper towel.
Once the oil is hot, stir in the aubergine. Sauté until it begins to colour, add the
broccoli and continue to sauté until broccoli begins to brown and becomes slightly
tender, about 10 to 15 minutes in total after aubergine hits the pan.
Add the garlic, ginger and five spice powder to the pan. Stir over heat for about 2
minutes. Once ingredients become fragrant, add the spinach. Turn heat to low and
cover pan.
Stir sauce ingredients together in a measuring cup. Pour sauce into pan and increase
heat so that sauce begins to simmer. Simmer ingredients for about 1 minute over low
heat.
Serve in shallow bowls with jasmine rice.
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