Stir-fried Aubergine & Tofu (Mapo Dofu/Yu Xiang Qiezi)
This is an adaptation of Mapo Dofu, THE first dish I ever ordered in HK, hours after landing on August 1st 2010, and slightly perplexed why we weren't eating lunch outside on such a sunny day, until I went there... The classic combination is tofu & pork, but I frequently exclude the meat and add aubergine for a veggie finish, retaining the tofu for protein. This recipe is also inspired by the yu xiang qiezi in Ching's Fast Food, my go-to recipe book for quick HK style dishe