Tofu Stir Fry with Vegetarian Oyster Sauce

Cook time 20 minutes
Servings 2


2 tbsp extra virgin olive oil

1 large desiree potato, cut into 2cm pieces

1 small eggplant, cut into 2cm pieces

6 shiitake mushrooms, sliced

3 spring onions, sliced

1 x 2cm piece ginger, julienned

1 sprig coriander, stalks and roots finely chopped, leaves picked

2 tbsp vegetarian oyster sauce

300g silken tofu, cut into large chunks

Sesame seeds, to garnish

Tofu Stir Fry with Vegetarian Oyster Sauce


In a hot pan or wok add the potatoes and 1 tbsp of oil and cook for 5-10 minute until golden, add another splash of oil and add the eggplant and cook until softened. Add the mushrooms and cook for 5 minutes then add the spring onions, ginger and coriander stalks and toss.

Add the vegetarian oyster sauce and tofu and toss through. It’s ok to break up the tofu. Garnish with coriander and sesame seeds.