Chilli + Soy Eggplant with Tofu

This is one of those easy chop and roast dinners that’s basically ready in the time it takes to cook some rice (aka my kinda meal!). Once roasted, the eggplant and tofu get a quick toss in a pan with the sauce to coat. So simple, so packed with flavour and a really lovely budgetfriendly mid-week meal.

SERVES 2 LARGE, OR 4 SMALLER ONES

2 medium eggplants

300g packet firm tofu

2–3 tbsp olive oil

2 spring onions, sliced thinly lightly toasted sesame seeds, to serve cooked jasmine rice, to serve

CHILLI SOY SAUCE

½ tsp cornflour (gluten-free if needed)

2 tbsp soy sauce (gluten-free if needed) or tamari

1 tbsp black vinegar - available at Vetro Rotorua (use rice vinegar for gluten-free)

1 tbsp maple syrup or golden caster sugar

2 tsp toasted sesame oil

1 tsp ginger, finely grated

1 clove garlic, finely chopped

¼–½ tsp dried chilli flakes

Preheat oven to 200°C. Line two oven trays with baking paper or grease well with olive oil. Cut eggplant and tofu into large bite-sized chunks, transfer to oven trays, drizzle with olive oil, season with salt and pepper. Using your hands, mix well to evenly coat eggplant and tofu in oil. Spread slices out in a single layer and roast 15–20 minutes or until golden underneath, swapping trays around after 10 minutes to ensure even cooking. Flip each piece of eggplant and tofu over and cook for a further 10 minutes or until golden on both sides and eggplant is tender right through. Meanwhile, combine cornflour with ½ tsp water in a small bowl, before adding remaining sauce ingredients and stirring well. Heat a large frying pan over high heat, add a touch of oil and cook the white parts of the spring onions for 30 seconds, whilst stirring. Add roasted eggplant and tofu to the pan. Give the sauce a good stir, then add to the pan. Cook, whilst stirring, for 20–30 seconds or until the sauce thickens slightly and the eggplant and tofu is warmed through. Serve on rice topped with the sliced green ends of spring onion and toasted sesame seeds.