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Grilled Eggplant And Tofu With Bok Choy Noodles

Grilled Eggplant And Tofu With Bok Choy Noodles

Ingredients for One

  1. 1 firm tofu
  2. 50 grams dried egg noodles
  3. 5 grams ginger
  4. 1 tbsp hoisin sauce
  5. 0.5 Lebanese eggplant
  6. 0.5 carrots
  7. 0.5 cloves garlic
  8. 0.5 red chilli
  9. 0.25 bunches baby bok choy
  10. 1 tbsp soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 1 firm tofu
  2. 100 grams dried egg noodles
  3. 10 grams ginger
  4. 2 tbsp hoisin sauce
  5. 1 Lebanese eggplant
  6. 1 carrots
  7. 1 cloves garlic
  8. 1 red chilli
  9. 0.5 bunches baby bok choy
  10. 2 tbsp soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 1 firm tofu
  2. 200 grams dried egg noodles
  3. 20 grams ginger
  4. 4 tbsp hoisin sauce
  5. 2 Lebanese eggplant
  6. 2 carrots
  7. 2 cloves garlic
  8. 2 red chilli
  9. 1 bunches baby bok choy
  10. 4 tbsp soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 2 firm tofu
  2. 300 grams dried egg noodles
  3. 30 grams ginger
  4. 6 tbsp hoisin sauce
  5. 3 Lebanese eggplant
  6. 3 carrots
  7. 3 cloves garlic
  8. 3 red chilli
  9. 1.5 bunches baby bok choy
  10. 6 tbsp soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Prep:

  1. pop a saucepan of water on to boil
  2. cut tofu into 2cm slices
  3. halve eggplant lengthways
  4. trim and cut baby bok choy into quarters
  5. peel and thinly slice carrot
  6. peel and crush garlic
  7. peel and finely grate ginger
  8. wash and thinly slice red chilli
  9. combine sauces with a dash of water

Method:

  1. Drop noodles into boiling water and boil for 2 to 3 minutes until tender. Drain then cover to keep warm.
  2. Heat a little oil on a grill plate or in a non-stick frying pan over high heat. Very carefully add the tofu. Cook for 1 to 2 minutes on each side or until browned, then remove. (If the tofu happens to break, don't worry it'll still taste delicious!) Brush with a quarter of the sauce mixture. Cover to keep warm.
  3. In the same grill or frying pan, cook the eggplant in batches for 2 to 3 minutes on each side or until tender. Remove. Brush with a little of the sauce mixture.
  4. Heat the remaining oil in a wok over high heat. Add the carrots and stir-fry for 2 minutes or until almost tender.
  5. Add the bok choy leaves, garlic and ginger and stir-fry until wilted. Add the noodles and remaining sauce. Stir-fry until hot.
  6. Serve noodles topped with the tofu, eggplant and as much or as little chilli as you like.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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