Stir-fried eggplant, tofu and mushrooms

Step 1

Heat half the oil in a wok or large frying pan on high. Stir-fry tofu for 1-2 minutes until golden. Drain on paper towel.

Step 2

Heat remaining oil in same wok on high. Stir-fry onion, garlic and ginger for 1-2 minutes. Add eggplant and mushrooms. Stir-fry for 2-3 minutes until just tender.

Step 3

Add Chinese broccoli with combined sauces, juice and sugar. Stir-fry for 1-2 minutes.

Step 4

Return the tofu to wok and stir-fry for 1-2 minutes. Toss noodles through. Serve sprinkled with cashews.