Gingered tofu, aubergine & pea noodles recipe | Good Food

Gingered tofu, aubergine & pea noodles

3 tbsp toasted sesame oil
2 aubergines
cut into small chunks
4 nests medium egg noodles
(about 250g)
1 garlic clove
thumb-sized piece ginger
grated
2 tsp Chinese five-spice powder
3 tbsp soy sauce
3 tbsp sweet chilli sauce
160g pack marinated tofu
pieces (we used Cauldron)
225g frozen peas
defrosted
3 spring onions
shredded

Method

step 1
Heat a wok over a high heat and add 2 tbsp of the oil. Throw in the aubergine and cook, stirring, for 8-10 mins or until it has browned and softened completely, then season. Meanwhile, cook the noodles following pack instructions.
step 2
Remove the aubergine from the pan and add the remaining oil. Cook the garlic and ginger for 30 secs, then stir in the five-spice. Spoon in the soy and chilli sauce, stir and bubble for 30 secs.
step 3
Throw in the tofu, peas and aubergines, and heat through. Add the noodles and toss everything together. Divide between bowls and scatter over the spring onions.