Try this protein-packed vegetarian chow mein made with moreish aubergines.
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 291 |
| Fat | 7.8g |
| Saturates | 1.3g |
| Protein | 12.5g |
| Carbs | 45.8g |
| Sugars | 12.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSlice 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.
