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Heat the oven to 220C (200C fan)/425F/gas 7, and line a large baking tray.
Rub the aubergines all over with four tablespoons of oil and a teaspoon of salt, then arrange them on their sides on the lined tray.
Roast for 20-25 minutes, turning once halfway, until golden brown. Remove and put to one side.
Meanwhile, make the sauce. In a small bowl, mix the cornflour with two tablespoons of water, then stir in the doubanjiang, soy sauce, rice vinegar, sugar and 300ml water.
Squash the tofu with the back of a knife into a rough mince.
In a frying pan, heat four more tablespoons of oil on a medium to high heat.
Add the ginger, garlic and spring onion whites, stir-fry for four minutes, until the garlic and ginger no longer smell raw, then add the tofu and cook, stirring, until it’s browned.
Add the aubergines and the sauce mixture, bring to a simmer and leave to thicken.
Sprinkle over the spring onion greens and serve with steamed rice.