Asian ratatouille with tofu, eggplant, and tomato

Cook the rice for approximately 10 minutes. After that, let it rest off the heat for 10 minutes with the lid on. Add a little salt during cooking to absorb excess moisture and make the rice fluffier.

Cut the eggplants into cubes, mince the onion, ginger, and garlic, and chop the fresh tomatoes into pieces.

Cut the tofu into cubes. Pat dry thoroughly with a cloth (important for a crispy result). Bake or fry in a pan until golden brown.

Heat a large pan and sauté the onion, garlic, and ginger. Then add Elvea Pomo e Legumi, a splash of soy sauce, and a little hoisin sauce. Let this cook briefly to deepen the flavors.

Add the eggplant, tomatoes, and polpa to the pan. Let everything simmer until the eggplant softens and the sauce begins to thicken.

Bake the tofu on the grill, crisping it up further if desired. Glaze with hoisin sauce and, if you like, a bit of extra soy sauce. Then, add the tofu to the sauce and vegetables in the same pan.

Add lime zest and lime juice at the end. This will add freshness and balance the umami and sweetness.

Serve with rice and garnish with plenty of fresh cilantro on top.