Sticky stir-fried tofu & aubergine recipe

Ingredients

• Vegetable oil, for brushing
• 1 lb/2 cups (450 g) Thai fragrant jasmine rice
• A pinch of salt
• 16 fl oz /2 cups (480 ml) coconut milk

• 2 tbsp sesame oil
• 14 oz (400 g) marinated tofu, cut into cubes
• 1 bunch of spring onions (scallions), sliced
• 2 garlic cloves, crushed
• 1 red bird’s eye chilli, shredded
• 1 in (2.5 cm) piece fresh root ginger, peeled and diced
• 8 baby aubergines (eggplants), quartered
• 3 fl oz/generous ¼ cup (90 ml) vegetable stock (broth)
• 2 tbsp dark soy sauce
• 1 tbsp rice wine vinegar
• 2 tbsp mirin
• 2 tsp brown sugar or palm sugar
• 2 tsp cornflour (cornstarch)
• ½ lime juice
• A few sprigs of coriander (cilantro), chopped
• 2 tbsp sesame seeds

1. For the coconut rice, brush the bottom and sides of a heavy-based saucepan with oil and add the rice, salt, coconut milk and 420 ml/ 14 fl oz (1¾ cups) water. Stir and bring to the boil over a medium to high heat, then reduce the heat to a simmer and cook, covered with a lid, for 15 minutes, or until the rice has absorbed nearly all the liquid. Remove from the heat and leave, covered, for 5–10 minutes.
2. Meanwhile, heat the oil in a non-stick wok over a high heat and stir-fry the tofu for 4–5 minutes until golden. Remove and drain on kitchen paper (paper towels).
3. Add the spring onions, garlic, chilli and ginger and stir-fry for 2 minutes. Add the aubergines and cook for 2–3 minutes, then reduce the heat to low and add the stock. Cook gently for 10 minutes, or until the aubergines are tender.
4. Add the soy sauce, vinegar, mirin and sugar, turn up the heat to medium and cook for 2–3 minutes. Blend the cornflour with 2 tablespoons cold water and add to the pan. Stir gently for 1–2 minutes until the sauce thickens. Stir in the tofu and lime juice.
5. Fluff up the rice with a fork and divide between 4 serving bowls. Spoon the sticky tofu and aubergine mixture over the top and sprinkle with coriander and sesame seeds. Serve immediately.