Preheat an oven to 200°C/400°F/gas mark 6. Cut the aubergines into bite-sized pieces and the carrots into bite-sized rounds. Trim the green beans and cut them in half. Peel and finely slice the onions, ginger and garlic. Deseed and finely slice the chilli.

Put the tamari, orange juice and ground ginger into a medium bowl and mix together. Cut the tempeh into small pieces and add to the mix, then stir to coat evenly. Put the tempeh with its marinade on a baking tray and bake for 25 minutes.

Put the aubergines into a separate bowl and pour over three tablespoons of the oil. Add a couple of pinches of salt and mix well, then spread the aubergines out on a baking tray and roast in the oven for 30 minutes.

Bring a small pan of water to the boil. Add the carrots and cook for five minutes, then add the green beans and cook for a further minute. Drain and cool under cold running water. You want them to have a bit of bite, as they will cook more later on. Leave to one side. Put the remaining two tablespoons of oil into a wide-bottomed pan. When the oil is hot, reduce the heat, add the onion and sauté for five minutes, stirring occasionally. Add the garlic, ginger and chilli and cook for three minutes, stirring regularly. If the mix is becoming too dry, add a few spoonfuls of warm water.

In a bowl or jug, whisk together the peanut butter, apple cider vinegar, honey and 350ml of warm water until smooth. Add this to the pan along with the baked tempeh and aubergines, and mix through.

Bring to the boil on a high heat, then reduce the heat and simmer for 10 minutes. If the sauce becomes too thick, add a little more water. Taste and season with salt and pepper. Cut the pak choi into bite-sized pieces and add to the pan with the carrots and greens beans five minutes before serving. Chop the coriander, rinse the beansprouts, and sprinkle over each serving.

Toasted nuts are great as a garnish too. Serve with brown basmati rice.