Ingredients

Method

• 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

Ingredients

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