Eggplant & tofu adobo with brown rice

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Filipino-style marinated eggplant and tofu with stir-fry wombok, mushrooms and snow peas on a bed of brown rice.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Combine 1/3 cup vinegar, 1/3 cup soy sauce, 2 1/2 tbsp sugar and crushed garlic seasoned with pepper in a bowl. Cut tofu and eggplant into batons and add to bowl.

3. Roughly chop wombok, slice mushrooms, and capsicum. Halve snow peas. Peel and grate ginger. Keep separate.

4. Heat a large frypan over medium-high heat with 1 tbsp oil. Add ginger and cook for 30 seconds, or until fragrant. Add remaining vegetables and cook for a further 2-3 minutes. Season with soy sauce and pepper. Remove from pan and set aside.

5. Add 1 tbsp oil to pan. Add tofu and eggplant (reserve marinade). Cook for 5 minutes. Pour in marinade and 1 1/2 cups water. Simmer for a further 6-8 minutes, or until tender. Season with pepper.

6. Divide rice, tofu, eggplant and vegetables between bowls. Garnish with chopped coriander and chilli.

Eggplant and tofu can also be diced if preferred.

When adding sugar to dishes, coconut sugar or raw cane sugar can be better options as they are less refined and contain some important minerals.
Brown rice 300g
Firm tofu 400g
eggplant 1
Baby Wombok cabbage 1/2
Mushrooms 200g
Red capsicum 1
Snow peas 1/2 punnet (125g)
Ginger 40g
coriander 1/3 bunch
Red chilli 1

From your pantry:
oil (for cooking), red wine vinegar, soy sauce (or tamari), sugar (of choice), pepper, garlic (1 clove)