In addition to the phytoestrogens from the tofu, this stir-fry is also rich in calcium, selenium, beta-carotene and vitamin C.
If you are looking for a different way to cook eggplants this is a nice variation, I love the heat of it but you can tweak the chilli bean paste and fresh green chillies to your taste.
I always use this when I want to add a little colour to a meal as the four capsicum colours create a stunning presentation. It can be used as a main or a side dish.
This is a wonderful vegan stir fry that features tofu puffs and shiitake mushrooms; it also contains capsicum, baby corn and onion in an oyster sauce.
This stir fry is for all mushroom lovers, this version uses shiitake mushrooms and button mushroom but you can add whatever mushrooms you desire.
Asian eggplant is the feature of this easy side dish, it is stir fried with ginger and soy. Serve with your favourite main dish and steamed rice.
This is a quick and easy Chinese dish that combines tinned oyster mushrooms, tofu puffs, bamboo shoots and bean sprouts in a light sauce.