Ace Food Desk says here’s todays food and recipe for an easy Veggie Dish with Kindness & Love A&M xx
Easy vegetarian tray bake with tofu, eggplant, and hot honey sauce
Samantha Parish is a cookbook author, food writer and recipe developer. She aims to make cooking easy, with a focus on maximum flavour with minimum fuss. She’s currently based in Brisbane.
Introducing the lazy cousin of a stir-fry: the tray-fry.
You guessed it — everything happens on a tray in the oven (well, except the rice, but surely that’s not a deal-breaker!).
Gosh, I love this recipe. The fluffy rice, the sticky hot honey goodness that coats the tofu and eggplant, and the tray-fried veggies finished with fresh bean sprouts.
Enjoy this tray-fry; it won’t disappoint!
Tips:
- Chilli crisp can be found in most good grocers, but your best bet is to visit an Asian grocer for the widest and most authentic range of this delicious condiment.
- Feel free to mix up the veg elements to suit what’s in season. Since they’re only added in the final few minutes, this dish is very forgiving. Try broccoli cut into florets, pak choi, beans, or even swapping out the eggplant for sweet potato or broccoli stems. You have my full permission to use what’s available and in season (in fact, you always do!).
- Tofu freezes incredibly well. If you find it on sale but don’t plan to make this dish right away, freeze it in the same packet you bought it in. Thaw it two days in the fridge before cooking. Bonus: freezing gives it a slightly different texture and may make it even crispier!
Aim to cut the eggplant and tofu into similar sized pieces. (ABC News: Samantha Parish)normal
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