Thai Tofu and Aubergines

i like to serve this with Pad thai noodles, nice and thick to hold the sauce. Cooking time includes draining time for tofu. Edit - Just made this dish and had to sub a few things, I can confirm the following works! Frozen tofu (excellent!) sweet chilli sauce with some chilli flakes added, spring onions and no coriander yum!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 (250 g)  firm tofu
• 250  g aubergines
• 3  tablespoons  peanut oil
• 3  green chilies, deseeded and sliced
• 1 1⁄2 tablespoons light soy sauce
• 1  tablespoon fresh lime juice
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 2  teaspoons sugar
• 1  bunch fresh coriander leaves

Directions

1. Slice aubergine into 1cm slices.
2. Cut tofu into 1cm cubes and drain on kitchen paper for 20 minutes.
3. Heat a wok over a high heat, add 2tbsp oil and add aubergine slices. Stir-fry for 2 minutes.
4. Add tofu and stir-fry for 3 minutes or until brown.
5. Add remaining 1 tbsp oil, the chillies, soy sauce,.
6. Lime juice, salt, pepper and sugar.
7. Bring to a simmer, cover and cook for 10 minutes, then stir in the coriander.
8. Serve immediately with cooked noodles.