A good stir fry is the result of a well-balanced sauce! Our sauce is full of, ginger, garlic, chilli and thickened with a dollop of peanut butter. The eggplant deliciously melts into the sauce which coats the tofu, while the sugar snap peas add crunch and pop of colour.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Pre make the sauce
Ingredients
- 1 cup vegetable stock
- 3 Tbsp tamari
- 1 Tbsp honey
- 1 Tbsp rice wine vinegar
- 1 Tbsp peanut butter or tahini
Method
- Add all the ingredients to a large jar, shake well. Store in an airtight jar in the fridge.
Tips
Tips
- We find it’s best to add the stock mix to a jar with a fitted lid. This allows you to shake it as much as you can incorporating all the ingredients without any spills.
- Try the eggplant before adding the sugar snap peas to ensure they are cooked through. The eggplant should be soft from the inside out. If the inside looks white and raw, cook for an additional 2 minutes or so before adding the sugar snap peas. Note the eggplant can afford to be overcooked where as the sugar snap peas are best al dente
Shortcuts
Vegetables
- Swap sugar snap peas for green beans or broccoli florets, note that the cooking time for these vegetables will be longer.
Protein
- Swap tofu for chicken tenderloins.
Other
- Swap rice for thin rice or egg noodles.
- Omit the rice and additional green vegetables like green beans and broccoli. Cook while the eggplant is simmering.
- Swap sesame seeds for roasted cashews.
- Swap peanut butter for tahini.
Ingredients
- 4 Tbsp coconut oil
- 2 eggplants (cut into wedges)
- 300g tofu (cut into triangles or bit size pieces)
- 2 tsp sesame oil
- 2 garlic cloves (crushed)
- 2 cm ginger (grated)
- 1 red chilli (deseeded and finely sliced)
- 4 spring onion (whites cut into 3cm pieces, greens finely sliced for serving)
- 1 cup vegetable stock
- 3 Tbsp tamari
- 1 Tbsp honey
- 1 Tbsp rice wine vinegar
- 1 Tbsp peanut butter
- 1 handful of sugar snap pea
- 2 cups jasmine rice
- 3 cups water
- 2 Tbsp sesame seeds (toasted)
- ¼ cup fresh coriander (roughly chopped)
- Salt
Method
- Cook the rice using the absorption method. Place rice, water and a pinch of salt into a medium pot. Bring to the boil without the lid. Just before it comes to a boil, place the lid on the pot and turn it down to low heat and cook for 12 minutes. Remove from the heat and allow to sit with the lid on for 10 minutes.
- While the rice is cooking, heat a large wok or frypan over high heat and add 1 Tbsp of coconut oil, add ½ the eggplant, stir-fry for 3 minutes until browned and starting to soften then add a few splashes of water to create some steam to help the aubergine soften further, cook for 2-3 minutes. Remove from the pan and set aside. Repeat with the remaining eggplant.
- Add 1 Tbsp of coconut oil to the pan, once hot add the tofu. Cook for 4 minutes on each side or until golden brown. Season with salt and drizzle over sesame oil, remove from the pan and set aside.
- In a jar or medium bowl add the stock, tamari, honey, rice vinegar and peanut butter; shake or mix well to fully incorporate.
- Add 1 Tbsp of coconut oil to the pan, once hot add the garlic, ginger, spring onion and the red chilli and stir-fry for 1 minute. Add the sauce mixture and the eggplant, bring to a simmer and cook for 6 minutes. Add the sugar snaps peas and tofu, toss to evenly distribute and cover in the sauce, then cook for a further 2 minutes.
- Divide rice between 4 bowls and top with spring onion, coriander and sesame seeds.
Variations
Vegetables
- Swap sugar snap peas for green beans or broccoli florets, note that the cooking time for these vegetables will be longer.
Protein
- Swap tofu for chicken tenderloins.
Other
- Swap rice for thin rice or egg noodles.
- Omit the rice and additional green vegetables like green beans and broccoli. Cook while the eggplant is simmering.
- Swap sesame seeds for roasted cashews.
- Swap peanut butter for tahini.
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