Step 1

Heat the oven to 230C (210C fan)/450F/gas Toss the aubergines in 75ml of the oil and a third of a teaspoon of salt and spread out on a large, 40cm x 30cm baking tray lined with greaseproof paper.

Step 2

Roast for 15 minutes, then stir in the celery and roast for 12-15 minutes more, until the aubergine is golden brown. Leave to cool, then transfer to a large bowl with the pine nuts, tomatoes and three-quarters each of the ginger, spring onions and sesame seeds.

Step 3

Meanwhile, put the raisins, soy sauce, Shaoxing wine, vinegar and maple syrup in a small saucepan on a medium-high heat, cook until bubbling, then set aside to soak for at least 10 minutes.

Step 4

Put the whole chillies in a very hot, dry pan on a high heat and cook for about nine minutes, turning a few times, until well charred all over. Leave to cool slightly, then roughly chop, removing the pith and seeds if you prefer less heat. Add to the aubergine bowl, along with the soaked raisin mixture.

Step 5

Heat the remaining three tablespoons of oil in a small saucepan on a medium-high heat until bubbling, then pour this over the aubergine mixture. Add a tablespoon of water, gently mix everything together and leave to marinate for at least two hours, or overnight.

Step 6

Divide the silken tofu slices between six shallow bowls and sprinkle generously with flaked sea salt. Spoon the caponata next to the tofu, and drizzle about a tablespoon of its liquid over the whole dish.

Step 7

Top with the remaining ginger, spring onions, sesame seeds, sliced chilli and coriander, and serve at room temperature.