Sticky Tofu with Aubergine

Ingredients

• For the Traybake
• firm tofu, pressed and cubed 1 x 400g block
• cornflour 2 tbsp
• vegetable oil 1 tbsp
• large aubergine, cut into bite-sized chunks 1 (approx. 300g)
• vegetable oil 1 tbsp
• For the Sticky Glaze
• soy sauce (or tamari for gluten-free) 4 tbsp
• maple syrup 2 tbsp
• rice vinegar 2 tbsp
• garlic, minced 2 cloves
• fresh ginger, grated 1 tsp
• sriracha (optional, for heat) 1 tsp
• For Garnish
• sesame seeds 1 tbsp
• spring onions, sliced 2

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Drain and press the tofu to remove excess water. Cut into 2-3cm cubes. Toss the tofu cubes in a bowl with the cornflour until evenly coated. Add 1 tbsp vegetable oil and toss again.
3. In a separate bowl, toss the aubergine chunks with the remaining 1 tbsp vegetable oil.
4. Spread the coated tofu and aubergine chunks in a single layer on a large baking tray. Bake for 20 minutes, turning halfway.
5. While the tofu and aubergine bake, prepare the glaze. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and sriracha (if using).
6. Remove the tray from the oven. Pour the glaze over the tofu and aubergine, tossing gently to coat everything evenly.
7. Return the tray to the oven and bake for another 10-15 minutes, or until the tofu is golden and sticky, and the aubergine is tender.
8. Garnish with sesame seeds and sliced spring onions before serving.