Sticky Tofu & Aubergine Noodles

With you, step by step

1. Cook the noodles according to the package instructions.
2. Chop the tofu into bite-size pieces, and cover in cornstarch.
3. Heat up the olive oil on a medium heat frying pan then add the eggplant first, let it stir-fry for few minutes before adding the tofu pieces.
4. In a small bowl, make the sauce by combining the chopped ginger, chopped garlic, maple syrup, soy sauce, water, and lemon juice, and mix well.
5. Add the sauce to the pan with the eggplant and tofu, toss to coat, and allow to cook for another 3 minutes.
6. For the tender-stem broccoli, cook them in salted boiling water for 3 to 4 minutes, or until cooked to your liking, drain and set aside.
7. Add noodles to a bowl, top with the eggplant/tofu mixture to a bowl and top with spring onion, chilies, and sesame seeds

Ingredients

• 500 g (17.6 oz) of udon noodles
• 1 block of extra firm tofu
• 1 to 2 Tbsp cornstarch
• 1 large eggplant/aubergine. cut into bite-size pieces
• 200 g (about 2.75 cups) tenderstem broccoli
• 1 Tbsp olive oil

Sauce

• 3 Tbsp maple syrup
• 2 tsp ginger
• 2 tsp garlic
• 2 1/2 Tbsp soy sauce
• 1/2 cup (120 ml) water
• 2 Tbsp lemon juice
• Optional: spring onion, chilies, sesame seeds

Friendly Tips

• You can either boil the tenderstem broccoli or chop them into pieces (or use regular broccoli cut into small florets), and stir-fry them along with the aubergine.
• Test the tenderness of the broccoli using a sharp knife, depending on just how you’d like to serve it.