Aubergine, Tofu and Black Pepper Noodles

Haven't cooked Asian food for a while, and man its good to be back!

Somehow this weeks PK pickup included aubergine, tofu, ginger, bean sprouts, and mouli. How could i do anything else?

Ingredients

1/2 Grated Mouli

Beansprouts

2 packs of Firm Tofu

2 thumbs of grated ginger

4 garlic cloves peeled and chopped fine

2 large aubergines cut into 1 inch dice

Soya sauce 

sesame oil

mirin

Cooked Soba noodles (optional)

Directions

*1*

Drain and press the tofu with a kitchen cloth/towel - not too hard (it will crumble)- to remove the water. Slice into 1 inch dice.

*2*

Rub some salt into the sliced aubergine and press out some of the liquid. Fry in sunflower oil on a high heat then drain on kitchen towel.

*3* 

Saute the tofu by placing into a pan  (medium heat + sunflower oil) with your fingers (delicately like jenga pieces). Turn the Tofu pieces individually once golden and crunchy and saute each side.

*4* 

Saute the ginger and garlic on a medium heat, add the beansprouts and cook for a few minutes. Add soya sauce and mirin to taste and cook until left with a little bite. Add the noodles and an egg if going for a main dish and then combine everything together.