In a shallow pan or wok, warm 3 tbsp of groundnut or vegetable oil, then add the diced aubergine and leave to sizzle for 5 or 6 minutes, stirring from time to time so they colour lightly and evenly.
You could steam some rice to go with this, but I like it with soft, doughy bread, such as a bap. Resist stirring the vegetables once you have introduced the tofu, so it doesn't break up too much. If tofu isn't your thing, try paneer broken into small pieces, or button mushrooms, cut in half and added with the aubergine, rather than at the end.
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