Ingredients
396g Cauldron Organic Tofu Block, cut into 2cm cubes
2 tablespoon rapeseed oil
2 cloves garlic, crushed, peeled, finely chopped
1 knob of fresh root ginger, peeled and finely grated
1 large aubergine, cut into 1.5-inch baton
Small jug of filtered water
500ml hot vegetable stock
2 tablespoon chilli bean sauce
2 tablespoon Tamari or low sodium light soy sauce
1 tablespoon black rice vinegar (or balsamic vinegar)
2 small spring onions, washed, top tailed, sliced thinly on an angle
Cooked Jasmine rice, to serve