WHY GREENPAN | REWARDS | RECIPES | BLOG | FAQ | STORE LOCATOR

VISIT OUR SISTER BRAND BK 

BK Brand image
Skip to Main Content

$10 OFF FOR $250+ ORDERS

FREE GIFT UPON PURCHASE OF $350

FREE SHIPPING ON ORDERS OVER $100

SETS
FRYPANS
ELECTRICS
BAKEWARE
SALE
dinner

ORGANIC TOFU & EGGPLANT STIR FRY W BLACK RICE & ALMONDS

As we celebrate 15 years of healthy cooking, we partnered with Tom Walton, an award-winning chef who’s cooking with seasonal and locally sourced ingredients. Using our One Five anniversary set, he whipped up this elegant black rice recipe that’s fresh, nourishing, and packed with veggies – what more could we ask for?!

Servings: 4
Total Time: 50m
Prep Time: 20m
Cooking Time: 30m
ORGANIC TOFU & EGGPLANT STIR FRY W BLACK RICE & ALMONDS

Ingredients

  • 1 ½ cup black rice, cooked according to packet instructions
  • 4 tbsp olive oil
  • 1 small eggplant cut into 1cm strips
  • 250g tofu, cut into small pieces
  • ¼ cup soy sauce
  • 4 shallots
  • 1 red capsicum, thinly sliced
  • 1 zucchini, thinly sliced
  • 1-2 purple carrots, thinly sliced
  • 2 cup snap peas, trimmed
  • 1 large red chili, thinly sliced + extra to serve
  • 4 cups rainbow chard, thinly sliced
  • 1 tbsp sesame oil
  • 2 limes
  • 1/3 cup activated almonds, crushed
  • Handful mint leaves

    READY TO COOK!

    This recipe was made using our One Five limited-edition set

    SHOP NOW

Preparation Instructions

  1. While your rice cooks, prepare the stir fry ingredients
  2. Next, place the 24cm GreenPan over a medium/high heat and add 2 tbsp of olive oil along with the eggplant and a good pinch of salt. Cook this, for 6-7 minutes, moving it around and tossing as you cook, until softened and caramelised
  3. While that’s cooking, place the 20cm GreenPan over another medium high heat and add 1 tbsp of olive oil along with the tofu. And cook this for 3-4 minutes to colour all sides and slightly crisp up
  4. Add 1 tbsp of soy sauce to both the tofu and eggplant once cooked and set aside
  5. Cut white part of the shallots into 3cm pieces and finely slice the green tops to give you ½ cup of green shallots
  6. Place the 28cm pan over a high heat and add the remaining olive oil along with the capsicum, zucchini, carrots and snap peas. Add a pinch of salt and stir-fry the veggies for 2-3 minutes then add the chili, rainbow chard and stir fry that through
  7. Add the remaining soy sauce, sesame oil, and juice of 1 lime and toss that through
  8. Serve the stir fry with the rice, and scatter with the almonds, mint, extra chili and lime