This dish is all about the sauce, I have suggested making more than you will need, as it keeps well in the fridge for a few weeks and makes almost anything from sandwiches to salad bowls taste even more delicious.
Preheat the oven to 200°C
To make the XO sauce, fry the onion, chili and garlic until soft. Remove from heat and add in the rest of the ingredients, stirring until completely combined.
Cook the aubergine and tofu in the oven for 15 minutes, or until the tofu is golden. Take out the tofu and leave the aubergine for another 5-10 minutes.
Char the corn ever so slightly by frying in a pan on high heat for 2-3 minutes, until it starts to stick.
Toss the tofu and aubergine in the XO sauce.
Mix the spinach in with the rice. Spoon onto the dish first, before topping with the tofu and the aubergine. Garnish with spring onions, charred corn, edamame, fresh coriander and sesame seeds.
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