نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

باذنجان شو مين

Asian 10 Mins Prep · 15 Mins Cook

Slice the aubergines into 2cm-thick half-moons. Finely slice the spring onions.
Cube the tofu. Using a paper towel, press down on the tofu to squeeze out any excess liquid.
Heat a pot of oil to 180°C.
Fry the aubergine until golden. Drain on paper towels and set aside.
Place a large frying pan or wok over a high heat and add the 2 teaspoons of oil. Fry the tofu in the hot pan for approx. 5 minutes or until golden. Transfer to a plate.
Return the pan to the heat and add the spring onions along with the exotic stir-fry mix. Stir-fry for 2 minutes before adding the sauce and noodles. Stir-fry for a further 3 minutes before adding the tofu and gently tossing for a further minute or until warmed through.
Serve hot with a squeeze of lime.