Name: Gingered Tofu, Aubergine & Pea Noodles Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 14 oz firm tofu, cubed; 1 medium aubergine, sliced; 2 cups peas; 8 oz rice noodles; 2 tbsp vegetable oil; 2 cloves garlic, minced; 1-inch piece of ginger, grated; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp honey; 1 red chili, sliced (optional); Salt and pepper, to taste; Fresh cilantro, for garnish

How To Make Gingered Tofu, Aubergine & Pea Noodles

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Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

14 oz firm tofu, cubed
1 medium aubergine, sliced
2 cups peas
8 oz rice noodles
2 tbsp vegetable oil
2 cloves garlic, minced
1-inch piece of ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp honey
1 red chili, sliced (optional)
Salt and pepper, to taste
Fresh cilantro, for garnish

Instructions

Cook the rice noodles according to the package instructions. Drain and set aside.
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the tofu and cook until lightly browned on all sides. Remove from the pan and set aside.
In the same pan, add a bit more oil if needed and sauté the aubergine slices until tender. Remove from the pan and set aside.
In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger.
Return the tofu and aubergine to the pan and pour the sauce over them. Add the peas and cooked rice noodles. Stir fry for a few minutes until everything is well coated and heated through.
Season with salt and pepper to taste. If desired, add sliced red chili for heat.
Serve the gingered tofu, aubergine & pea noodles hot, garnished with fresh cilantro.