Sweet and spicy Indonesian tofu and eggplant stir-fry

Ingredients

• 200g firm tofu, cut into cubes
• 1 small eggplant, chopped into bite-sized cubes
• 1 medium carrot, thinly sliced into half rounds
• 1 bunch bok choy, roughly chopped (separate stems and leaves)
• 2 fresh red chillies, finely sliced (adjust to your heat preference)
• 3 cloves garlic, minced
• 3 tbsp ABC sweet soy sauce (kecap manis)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• A squeeze of fresh lime
• Salt and pepper, to taste

Method

1. Heat the vegetable oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 5–7 minutes. Remove the tofu from the pan and set aside.
2. In the same pan, add a little more oil if needed. Sauté the garlic and sliced chilli for about a minute until fragrant, being careful not to burn the garlic.
3. Add the carrot and eggplant to the pan. Stir-fry for 4–5 minutes until the eggplant softens and starts to brown. Add the bok choy stems and cook for another minute.
4. Return the tofu to the pan. Add the bok choy leaves, kecap manis, soy sauce, and sesame oil. Toss everything well to coat in the sauce. Season with salt and pepper to taste and cook for another 2–3 minutes until the bok choy leaves are wilted.
5. Turn off the heat and squeeze over some fresh lime juice if desired. Serve hot with steamed jasmine rice or quinoa for a low-carb option.

Product used in recipe

• ABC - ABC SWEET SOY SAUCE 275ml