Remove and discard the stalk from 1 large aubergine (a good fat one will weigh about 400g). Cut it into small dice, about 1cm, then put it in a colander, sprinkle with salt and set aside. Cut in half 250g of cherry tomatoes. Peel 3 cloves of garlic and crush to a rough paste using a pestle and mortar and a pinch of salt.
In a shallow pan or wok, warm 3 tbsp of groundnut or vegetable oil, then add the diced aubergine and leave to sizzle for 5 or 6 minutes, stirring from time to time so they colour lightly and evenly. Stir in the garlic paste, then the tomatoes and continue cooking over a moderate heat, covered with a lid.
Stir in 1 level tsp of Chinese five spice powder, 1 tsp of yellow mustard seeds and then scatter over 250g of firm tofu and continue cooking. Chop a handful of coriander leaves and 12 large mint leaves. Lift the lid, check the seasoning and scatter the chopped coriander and mint. Stir very lightly – you don’t want to mash the tofu – then divide between 2 shallow bowls. Enough for 2
You could steam some rice to go with this, but I like it with soft, doughy bread, such as a bap.
Resist stirring the vegetables once you have introduced the tofu, so it doesn’t break up too much.
If tofu isn’t your thing, try paneer broken into small pieces, or button mushrooms, cut in half and added with the aubergine, rather than at the end.
Follow Nigel on Instagram @NigelSlater
