Start by adding the aubergine slices to a large mixing bowl. Add 2 tbsp of soy sauce, ½ tbsp honey and 1 tbsp of rapeseed oil, toss to evenly coat. Place the aubergine on 1-2 foil lined baking trays – try and evenly distribute the pieces so they aren’t on top of each other. Pop in the oven for 20 minutes.

Cook the brown rice according to the packet instructions.

Pat the cubed pieces of tofu dry with a paper-towel to absorb all of the excess moisture. Using the same mixing bowl as earlier, coat the tofu with 1 tbsp of soy sauce and the cornflour. You can use a sieve to evenly distribute the cornflour. Toss to evenly coat each piece.

Add the rapeseed oil to a non-stick frying pan on a high heat. Wait until the oil is hot and then add the tofu into the pan. Evenly distribute the tofu across the pan, so none of the pieces are touching, otherwise they’ll stick together. Leave to fry for around 3 minutes, or until golden brown and crispy on one side.

Add the remaining soy sauce (2 tbsp) and honey (1 tbsp) into the pan and rotate the pieces of tofu, until at least two sides of the tofu are super crispy.

Divide the rice, aubergine and tofu among the meal prep containers, storing the coriander and lime wedges separately to serve.