Ottolenghi's ‘Caponata’ with silken tofu

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

2 medium aubergines, trimmed and cut into 1½cm cubes

120ml sunflower oil

Salt, plus flaked sea salt, to finish

1 small celery stick, finely chopped into ½cm cubes

20g pine nuts, very well toasted

80g ripe cherry tomatoes, roughly chopped

20g piece fresh ginger, peeled and finely julienned

5 to 6 spring onions, trimmed and finely sliced

4 tsp mixed black and white sesame seeds, toasted

40g raisins

60ml soy sauce

100ml Shaoxing rice wine (or pale dry sherry)

3½ tbsp rice vinegar

2½ tbsp maple syrup

3 large mild red chillies, 2 left whole, 1 deseeded and finely sliced, to serve

600g silken tofu, drained and cut into 6cm x 1½cm rectangles

1 tbsp coriander leaves, finely chopped

Directions at theguardian.com

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