Cut the tofu into cubes and the aubergine in long thing pieces.

Make the sauce by combining all the ingredients.

In a pan heat up some oil, add aubergines, salt and a bit of water, cover and cook until soft. Remove from the pan and add tofu and cook on medium heat on all sides until golden.

Switch the heat off and let the pan cool down for a few minutes.

Now add the aubergine back to the pan and add the sauce, mix well to combine until it becomes sort of sticky, adding some water if necessary. Serve with basmati rice and top with green onions.