Gochujang Tofu with Eggplant and Brown Rice

• Cook the rice for 10 minutes, then drain and set aside.
• Chop the red chilli pepper* and garlic, then cut the ginger into 3 pieces. 
• Add the red chili pepper, garlic and ginger to the eggplant, then crumble the tofu into the pan.
• Add the gochujang*, black bean paste, East Asian-style sauce and water (see pantry for amounts) and cook for 5 - 6 minutes over medium heat.

*Take care, this ingredient is spicy! Use as preferred.

• In the meantime, slice the cucumber and put it in a salad bowl. Mix with the edamame beans and add soy sauce to taste.
• Cut the lime into wedges.
• Chop the scallions into rings and add to the mapo tofu.
• Add the brown sugar to the mapo tofu, then soy sauce and lime juice to taste (see Tip).

Tip: add some sambal to taste if you'd like the mapo tofu to be more spicy.