Step 1

Chop the aubergine then place it in a bowl and sprinkle liberally with salt (about 1-2 teaspoons). Mix them together well then transfer into a colander and set it over the bowl. Leave for 15 minutes. After that time, rinse the aubergine in the colander under a running tap to rinse off the salt and any bitter juices that have been drawn out. Then shake off any excess water and pat the aubergine dry(ish) with some paper towels or a clean tea towel.

Step 2

Drain and press the tofu then chop into chunks (roughly the same size as the aubergine chunks).

Step 3

Chop the red onion, garlic, ginger, red chilli and shitake mushrooms.

Step 4

Mix together the sauce ingredients (except the cornstarch) in a small jug.

Step 5

Heat 1-2 tbsp grapeseed oil in a wok or large frying pan over a medium-high heat, then when hot, add the chopped onion and stir-fry for 3 minutes until browned.

Step 6

Add the garlic, ginger, chilli and mushrooms, and continue to stir-fry for 2 more minutes.

Step 7

Add the chopped aubergine and the jug of sauce and stir well. Let it come to the boil, then turn the heat down to low and put the lid on. Leave to simmer for 15 minutes, stirring occasionally.

Step 8

Meanwhile, cook the tofu. In a small bowl, mix the tofu cubes with cornstarch and salt and pepper. Lay in a single layer in the air fryer basket or on a baking sheet lined with parchment paper. Then air fry or oven bake at 200°C / 400°F for 8 minutes (air fryer) or 15 minutes (oven), turning half way through the cooking time.

Step 9

After 15 minutes of the aubergine simmering, add the browned tofu to the aubergine pan and stir together well. Mix 1 tbsp of cornstarch with a little cold water in a cup to make a smooth liquid, then pour it into the aubergine pan and stir well. Cook for 5 minutes over a medium heat, stirring constantly, until the sauce goes glossy and thick (you can always add a touch more water if it goes too thick).

Step 10

Serve with brown or white rice and sprinkle some toasted sesame seeds and coriander leaves on top. Drizzle chilli oil or grind some sichuan peppercorns over the top for extra heat.