Mapo tofu with eggplant

Method

1. Preheat oven to 200°C
2. Toss the eggplant with the oil until coated and place on a large roasting tray
3. Roast eggplant until golden brown and soft, then remove from oven and set aside
4. In a medium pot add the garlic, ginger, soy sauce, miso paste, vinegar, chilli paste, sugar and water and bring to a gentle simmer
5. Add the browned eggplant and tofu and continue to cook gently for a further 30 minutes
6. Mix the cornflour with a little water and pour slowly into the sauce stirring constantly until thickened. Remove from heat
7. Garnish with spring onion and serve with rice or noodles

Tips

• For more information on tofu have a look at our tofu skills card.