Method

1. In a medium heat pot, drizzle oil, add garlic, ginger, onion, half of the spring onion and chilli and sweat the aromats without colour (approx 2minutes)

2. Add eggplant and sauté for about another minute, then add in sesame oil, oyster sauce and light soy and give it a good stir

3. Add a splash of water (approx 200ml), lower the heat and cover with lid, simmer for about 10 minutes 

4. After 10 minutes add tofu and mix well

5. Close the lid and let it simmer for another 5-10 minutes or till eggplant is soft and tender, and tofu has absorbed the cooking liquid
- Tip: if liquid evaporates before eggplant is cooked, just add more water bit by bit till eggplant is cooked, and desired consistency is achieved 

6. To plate - in a bowl, add cooked rice and top it with braised eggplant and tofu, garnish with reserved spring onion and chilli

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