A warming yoghurt curry packed with chunky pieces of aubergine and tofu for plenty of texture. Peel the eggs, cut in half and place on top. Sprinkle over the peanuts and the remaining coriander, then serve with basmati rice and roti, if you like. Cook the aubergines over a medium heat for 5-8 … today for just £13.50 – that's HALF PRICE! Top with baked tofu, cilantro, and sesame seeds. Enter the email address associated with your account, and we'll send you a link to reset your password. Cook just long enough to thoroughly coat noodles and eggplant in the sauce. Heat a wok over a high heat and add 2 tbsp of the oil. Transfer to … Add the mustard. This Thai green curry recipe is veggie-friendly, packed with flavour and quick-to-make. magazine. Add the tofu and cook for 6-8 minutes, turning occasionally, until golden and crisp. Heat a drizzle of oil in a large non-stick frying pan. Delicious magazine is a part of Eye to Eye Media Ltd. Cut the tofu into 2cm cubes (see tip) and add another drizzle of oil to the frying pan. Alternatively, use Tofoo Co Naked Extra Firm tofu (from Tesco, Sainsbury’s, Waitrose and Ocado). Throw in the tofu, peas and aubergines, and heat through. Meanwhile, heat the sunflower oil in a frying pan. Bring a pan of water to the boil and cook the noodles following pack instructions. Drain and toss with a few drops of sesame oil then divide between two shallow bowls. We have sent you an activation link, Spoon in the soy and chilli sauce, stir and bubble for 30 secs. Add the sweet soy mix to the aubergine pan and let it bubble up for a couple of minutes. Low-calorie and vegetarian, this Asian-inspired dish is sure to satisfy - perfect for a meat-free weeknight meal. Add the noodles and toss everything together. Subscribe to delicious. Add soba noodles, and eggplant. Apologies about this slight error with the method. Recipe from Good Food magazine, March 2015. New! Add another drizzle of oil to the pan, add the shallots and cook for 4-5 minutes until starting to soften. Throw in the aubergine and cook, stirring, for … You must be logged in to rate a recipe, click here to login. Transfer to another serving plate/dish. Hi Janice, Glad you like the recipe! Sriracha, corn flour, broccoli, noodles, tofu, spring onions and 10 more Golden Turmeric Noodle Miso Soup Love and Lemons coconut oil, baby bok … Transfer to a plate and set aside. Happy cooking! Good Food DealReceive a free Graze box delivered straight to your door. Now you can stay up to date with all the latest news, recipes and offers. Add the aubergine and stir-fry for 5-6 minutes until browned and softened. In a mixing bowl toss the noodles with the dressing, mango, aubergine, herbs (save a few to scatter on top when serving), red onion and tofu. Subscribe to delicious. Just one thing I’m still puzzling on why I had to heat the oven to 200c when it isn’t used?! Spoon the aubergine onto a plate. Add a few splashes of water to create some steam to help the aubergine cook, and cook for 1-2 minutes. Cook the noodles following the packet instructions. Cook the garlic and ginger for 30 secs, then stir in the five-spice. Heat a wok over a high heat and add half the oil. The dressing resting whilst I prepare the rest of the ingredients (above) please click this link to activate your account. Add the aubergine chunks and fry, stirring occasionally, for 6-8 minutes until golden, then set aside on a plate. Hands-on time 25 min, simmering time 20 min, seeds and curry powder, cook for 3 minutes, 2 tbsp rapeseed oil, plus extra for frying, 2 aubergines (about 300g), cut into large chunks, Small handful roasted peanuts, roughly chopped, Basmati rice and roti to serve (optional). Add the aubergine chunks and fry, stirring occasionally, for 6-8 minutes until golden, then set aside on a plate. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Serve noodles in large bowl. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. To help the tofu crisp up when you cook it, put the uncooked cubes in a single layer between a few sheets of kitchen paper on a baking sheet and weigh down with a few heavy cans for 10 minutes to press out as much liquid as possible. Scatter with roasted peanuts to serve and use warm roti to soak up the sauce. Add the tofu and cook for 6-8 minutes, turning occasionally, until golden and crisp. You can eat immediately or set aside for a couple of hours. Lovely recipe, I used soy yogurt instead of Greek to have as totally Vegan. If an account was found for this email address, we've emailed you instructions to reset your password. Remove the aubergine from the pan and add the remaining oil. Gently stir in the aubergine, tofu and half the coriander, then heat gently until warmed through. Cut the tofu into 2cm cubes (see tip) and add another drizzle of oil to the frying pan. Leave to simmer for two minutes (or until noodles are cooked I buy the pre-cooked noodles for ease) Step 8: Ladle ramen into bowls and top with aubergine and tofu mix. Divide between bowls and scatter over the spring onions. Heat a wok over a high heat and add 2 tbsp of the oil. Meanwhile, cook the noodles following pack instructions. In the cashew pan add a drizzle of oil and cook the aubergine and broccoli for a few mins 7 Add the tofu, veg and spring onions to the sauce and mix together 8 Serve with some rice and enjoy! Throw in the aubergine and cook, stirring, for 8-10 mins or until it has browned and softened completely, then season. It has now been amended.