Step 1

Press the tofu for 30 minutes, ideally using a tofu press. Alternatively you can place the tofu on a plate, with another plate on top of it and then stack something heavy on top like a heavy pot.

Step 2

When the tofu is pressed cut it into cubes.

Step 3

Add soy sauce, maple syrup, toasted sesame oil, sriracha sauce, rice vinegar and cornstarch to a measuring jug and whisk it up into a sauce.

Step 4

Add 2 tablespoons of sesame oil to a pan or wok, add tofu and fry until the tofu is golden on both sides. Remove the tofu from the pan.

Step 5

Add another 2 tablespoons of sesame oil to the pan, add crushed garlic, minced ginger, red pepper flakes and sliced eggplant and fry until the eggplant is cooked. Try to lay the eggplant out in an even layer along the bottom of your wok or pan so that it cooks evenly.

Step 6

Add more oil as needed during cooking as eggplant absorbs the oil quickly. Alternatively, add small amounts of vegetable stock during cooking, if you prefer to use less oil.

Step 7

Add red bell peppers and cook for 2 minutes.

Step 8

Pour over the sauce and gently toss and stir to evenly coat the veggies with the sauce.

Step 9

Cook until the sauce has thickened and everything is evenly coated.

Step 10

Add the tofu back to the pan, along with chopped green onions and gently toss to mix them in.

Step 11

Serve over basmati rice, topped with chopped green onions and a sprinkle of sesame seeds.