Eggplant, Tofu and Caramelised Chilli Stir-Fry with Cashew Nuts

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. While rice is cooking, prepare the stir-fry. Combine all caramelised chilli sauce ingredients in a small bowl and set aside; pat tofu dry with paper towels and dice 2cm; dice eggplant 2cm; cut red onion into 2cm-thick wedges; slice spring onions 2cm on an angle; set all aside.
3. Heat a drizzle of oil in a wok or in a large, non-stick, fry-pan on medium to high heat. Fry tofu for 4–5 minutes, turning regularly, until golden; remove from pan and set aside.
4. Heat another drizzle of oil in same wok/pan used to fry tofu and stir-fry eggplant and red onion for about 4 minutes until lightly browned and cooked through. Add 1 tablespoon of stock/water as needed to help prevent vegetables from sticking. Add spring onion and continue to cook for a further 1–2 minutes.
5. Return tofu to pan/wok along with caramelised chilli sauce and toss to coat. Cook on high heat for 1–2 minutes, allowing sauce to bubble and thicken, becoming sticky.
6. Spoon ¾ cup cooked rice per person onto each plate or bowl with stir-fry top. Garnish with cashew nuts and Asian herbs.