Servings: 4

400g firm tofu 400g firm tofu
2 aubergines 2 aubergines
2tbsp vegetable oil 2tbsp vegetable oil
1 onion, diced 1 onion, diced
3 garlic cloves, finely chopped 3 garlic cloves, finely chopped
1tbsp chilli bean paste 1tbsp chilli bean paste
350ml vegetable stock 350ml vegetable stock
1tsp salt 1tsp salt
½tsp black pepper ½tsp black pepper
1tbsp light soy sauce 1tbsp light soy sauce
1tbsp Shaoxing rice wine 1tbsp Shaoxing rice wine
1tsp sesame oil 1tsp sesame oil
1tsp chilli oil 1tsp chilli oil
2 tsp potato starch mixed with 1tbsp water 2 tsp potato starch mixed with 1tbsp water
2 spring onions, finely sliced, to garnish 2 spring onions, finely sliced, to garnish

Drain the tofu, pat dry an cut into 1cm cubes. Leaving the skin on the aubergines, cut them into 2cm cubes. Set aside.
Heat a wok over a high heat, add the vegetable oil and stir-fry the onion, garlic and aubergines with the chilli bean paste for 2 to 3 minutes. Add the stock and cook for a further 5 minutes.
Add the tofu cubes to the wok and season with the salt, pepper, soy sauce, wine, sesame oil and chillioil. Add the potato starch mixture and stir briefly over a high heat until the mixture thickens. Serve at once, garnished with spring onion.