Vegetarian Stir-Fry Tofu & Eggplant

Calling all plant-based lovers! This delicious stir-fry recipe wil be your new dinnertime hero. Made with Lee Kum Kee’s Vegetarian Stir-Fry Sauce, you won’t be able to resist the savoury taste of this dish! Serve with a side of rice for a filling meal. 

  • Prep Time5 min
  • Cook Time5 min
  • Total Time10 min
  • YieldServes 4


  • 2 tablespoon cooking oil
  • 1/2 block semi-hard tofu, cut to similar shape and length
  • 2 long eggplants, cut at angle into 5cm lengths
  • 130g green beans, chopped
  • 1 onion, quartered and separated
  • 2 cloves garlic, sliced
  • 80g Lee Kum Kee Vegetarian Stir-Fry Sauce
  • Coriande, for garnish
  • Lee Kum Kee Pure Sesame Oil, optional

Cooking Method


Heat a little cooking oil in a pan or wok, heat oil and stir-fry tofu and eggplant, then add beans, onion and garlic. 


When tofu is golden, stir through Lee Kum Kee Vegetarian Stir-Fry Sauce. 


Serve with coriander and Lee Kum Kee Pure Sesame Oil plus rice. 

This recipe is courtesy of Lee Kum Kee Australia

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