Chinese Aubergine & Tofu

• Jasmine Rice(250 g)
• Tofu(400 g)
• Aubergine(2)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Rice Vinegar(1 tbsp)
• Honey(1 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tsp)
• Rapeseed Oil(3 tbsp)
• Chili flakes(½ tsp)optional
• Sesame seeds(2 tsp)optional
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Cook {Jasmine Rice} in a saucepan according to the pack instructions. While it cooks, cut the {Tofu} into bite-size pieces, slice the {Aubergine} into thin half-moons, thinly slice the {Spring Onion}, and finely chop the {Garlic}.

   ~10 min

2. 2

   In a small bowl, stir together {Soy sauce}, {Rice Vinegar}, {Honey}, {Sesame oil}, {Cornstarch}, {Black pepper}, and {Chili flakes} if using until smooth.

   ~2 min

3. 3

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Add the {Tofu} and cook, turning occasionally, until lightly golden on most sides, 5 minutes. Transfer to a plate.

   ~5 min

4. 4

   Add the {Aubergine} and {Salt} to the pan. Stir-fry until the aubergine is tender and glossy, 6 minutes. Add the {Garlic}, {Ginger}, and most of the {Spring Onion}, then cook for 1 minute more.

   ~7 min

5. 5

   Return the {Tofu} to the pan and pour in the sauce mixture. Toss for 2 minutes until the sauce turns glossy and coats the tofu and aubergine. Serve over the rice, topped with the remaining {Spring Onion} and {Sesame seeds}.

   ~4 min