Servings | Prep Time | Cook Time | Passive Time |
1 | 7minutes | <10 minutes | 10 minutes |
Servings | Prep Time |
1 | 7minutes |
Cook Time | Passive Time |
<10 minutes | 10 minutes |
Ingredients
- 1/4-1/2 eggplant sliced into rounds (medium-thickness)
- 1/2 red capsicum chopped into chunks
- 1 zucchini sliced into rounds (medium-thickness)
- 1 carrot sliced into rounds (medium-thickness)
- 100g firmed tofu chopped into chunky cubes
- 1.5 tsp coconut oil
- 2 tsp tamari (a wheat free soy sauce; You can sub with regular soy sauce)
- 1 inch fresh ginger grated/finely sliced
- 2-3 tsp tahini optional (If using, go for 100% tahini, either hulled/unhulled)
- salt
Servings:
Ingredients
Servings:
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Instructions
- Place eggplant slices on a tray and cover with a generous amount of sea salt; Flip the slices and repeat on the other side. Note: This step is very important because the salt draws out the bitterness of the eggplant and also gives it a smoother, less rubbery texture.
- Leave eggplant to sit and soak up the salt for at least 10 mins; To make it extra tender, let it sit for at least 1/2 an hour, or an hour or two if you're prepping this a while before dinner.
- Scrape the residual salt off the eggplant with a knife.
- Heat 1 tsp coconut oil in medium-sized stir fry pan/wok on high.
- Add eggplant and 1 tsp tamari to the pan and stir-fry for about 3 mins, or until it starts to soften and tenderise.
- Add remaining vegetables, tofu, coconut oil, tamari and ginger to pan. Continue to stir-fry for about 2-3 mins, or until the vegetables are lightly cooked through and the tofu has browned. Plate-up!
- Serve on it's own or with brown rice/quinoa stirred through. This is also delicious with a bit of pure tahini drizzled over the top for a creamy, nutty and slightly sweet sauce.
Recipe Notes
You can use any veggies that you'd like for this recipe, but I wouldn't skip the eggplant, it really makes the dish.