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Tofu & aubergine stir-fry

Tofu & aubergine stir-fry


You can serve this aromatic stir-fry either as a side or as a main course with noodles, which are considered a symbol of a long life

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    1626kj 387kcal
  • Fat
    Med 20%
  • Saturates
    Low 10%
  • Sugar
    Low 8%
  • Salt
    High 51%

% of adult’s reference intake | Carbohydrates per serving : 49g

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  • 50ml pale cream sherry
  • 3 tbsp Co-op light soy sauce
  • 3 tbsp Co-op oyster sauce
  • 2 tsp Co-op toasted sesame oil
  • 1 tsp Co-op cornflour
  • 1 tsp Co-op Fairtrade light brown
  • soft cane sugar
  • 1 tsp freshly ground black pepper

  • For the stir-fry

  • 3 tbsp Co-op vegetable oil
  • 2 Co-op aubergines, cut into
  • batons roughly 2 x 4cm
  • 2 garlic cloves, sliced
  • 4cm ginger, finely grated
  • 1 red chilli, chopped (optional)
  • 200g firm tofu, patted dry and cut into 2cm cubes
  • 250g pack Co-op egg noodles
  • 3 spring onions, finely sliced, to garnish
  • 2 tbsp chopped coriander, to garnish


  1. To make the sauce, mix all the ingredients together in a bowl with 50ml water, until smooth
  2. For the stir-fry, heat 2 tbsp oil in a wok over a high heat
  3. Add the aubergine and stir-fry for 5-6 mins until browned and softened
  4. Add a few splashes of water to create some steam to help the aubergine cook, and stir-fry for 1-2 mins more
  5. Spoon the aubergine onto a plate
  6. Heat the remaining oil in the pan and stir-fry the garlic, ginger and chilli (if using) for 1-2 mins, until fragrant and starting to colour
  7. Return the aubergine to the pan along with the sauce mixture
  8. Cook for 2-3 mins, until the sauce has thickened and coats the aubergine
  9. Gently stir in the tofu and simmer for 1 minute, until it is heated through — don’t worry if it breaks up slightly
  10. Meanwhile, cook the noodles according to the pack instructions
  11. Transfer the stir-fry and noodles to serving dishes, and garnish with the spring onion and coriander