Spicy Eggplant Mapo Tofu

Place rice in a saucepan over medium heat with 310ml (1¼ cups) cold water and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until cooked. Set aside, covered, until you’re ready to serve.

Meanwhile, roughly chop eggplant into 4cm pieces. Peel and grate ginger, crush garlic and shred bok choy. Thinly slice spring onions, keeping the white and green parts separate.

Heat a large frypan over medium-high heat. Add vegetable oil and eggplant and cook eggplant pieces on one side for 3–4 minutes or until golden-brown and caramelised. Turn eggplant, pressing with the back of a spoon to release juices, and cook for a further 4 minutes.

Add garlic, white spring onion and ginger and cook for 1 minute or until fragrant. Add chilli bean paste, sesame oil, sugar, 60ml (¼ cup) water and cook for a further 5–7 minutes or until sauce is slightly reduced and thickened.

Add bok choy and cook, stirring, for 1–2 minutes or until wilted.

Chop silken tofu into cubes, add to eggplant and toss gently to coat, taking care not to break up tofu. Divide rice, eggplant and tofu between bowls and top with green spring onion to serve.