Plant-Based Mabo Nasu (Japanese Mapo Eggplant)

First, wash 200 g eggplant and cut off the stems. Cut them down the middle, lengthways and then cut into rough chunks.
Place the eggplant pieces into 1 bowl cold water and add 1 pinch salt. Leave to soak for 5 minutes, then drain the water and dry the eggplant with kitchen paper.
Crush 2 tbsp cashew nuts . (I used a mortar and pestle but you can roughly chop them with a sharp knife or crush them with a rolling pin.)
Heat a pan on medium and add 1 tbsp toasted sesame oil. Once hot, add 2 cloves garlic, 1 tbsp ginger root and 1 tbsp Japanese leek (naganegi). Fry until fragrant.
Next, add 1 tbsp chili bean sauce (toban djan), ½ tsp sugar and 1 pinch ground black pepper to the pan and mix.
Add 70 g soy meat and the crushed cashew nuts, and mix.
Add 1 tbsp sake, 1 ½ tbsp Japanese soy sauce (koikuchi shoyu) to the pan and stir fry for a few minutes.
Add the eggplant to the pan and drizzle with 1 tbsp toasted sesame oil. Stir fry until the eggplant pieces are lightly coated with the flavours from the pan and changed colour slightly.
Next, add 300 ml vegetable bouillon and bring to a boil.
In a small bowl, mix 2 tbsp water and 1 tsp cornstarch together. Pour the mixture into the pan and mix well.
Continue to mix on the heat until the liquid thickens and reaches the desired consistency.
Sprinkle with 1 tbsp finely chopped green onions and 1 tsp chili threads. Serve with 2 portions cooked Japanese short-grain rice.
Enjoy!