Main Meals Archives

Calamari

Calamari pasta

20 minutes

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15 minutes

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Butternut-and-sage strappate (torn lasagne)

50 minutes

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Chicken laksa rice bake

1 hour

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Chops chutney

30–35 minutes

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25 minutes

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30 minutes

Great value

Ravioli with Gorgonzola cream

15 minutes

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Classic Fettuccine Alfredo

10 minutes

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3-ingredient lamb pie

1 hour 35 minutes

Asian recipes

Tamarind tofu stir-fry

10 minutes

Tamarind tofu stir-fry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

2 brinjals, chopped into 6 cm cubes
1 x 150 ml bag Woolworths soy-and-tamarind braai marinade
2 T Woolworths peanut or stir-fry oil
4 cloves garlic, smashed
2 t ginger, crushed
2 red chillies, chopped
3 spring onions, roughly chopped
3 T Woolworths Chinese BBQ glaze
200 g baby spinach
1 x 349 g Woolworths firm tofu carton, cut into 8 blocks
brown rice, for serving

Method

1. Place the brinjals in the marinade bag for 30 minutes. Heat the oil in a large frying pan or wok until smoking hot. Stir-fry the garlic, ginger, chillies and spring onions for 30 seconds.

2. Add the brinjals and fry until golden brown and soft. Stir in the glaze and wilt the spinach. Carefully add the tofu and toss. Serve with the brown rice.

Cook's note: Make sure your pan is very hot and big enough for all the ingredients to come into contact with the heat.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

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Calamari pasta

ClemenGold® mandarin cups

Grana Padano crackers

Butternut-and-sage strappate (torn lasagne)

Chicken laksa rice bake

Chops chutney

Beef-and-lentil soup with easy focaccia

Sloppy Joe amagwinya

Ravioli with Gorgonzola cream

Classic Fettuccine Alfredo

3-ingredient lamb pie

Tamarind tofu stir-fry

Tamarind tofu stir-fry

Ingredients

Method