Eggplant and Tofu

Ingredients

• 1 lb firm tofu
• 3 tbsp soy sauce
• 1/2 tsp sesame oil
• 6 Japanese eggplant,(1 1/2 lb)  sliced into strips 2-inches long, 1-inch wide and 1/4 inch thick.
• 1/3 cup water
• 8 cloves of garlic, minced
• 1-inch peeled fresh ginger, grated
• 3/4 cup water
• 1 tbsp hoisin sauce
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1/2 tbsp granulated sugar
• 1 tsp chili sauce (with seeds)
• 1 tbsp tomato paste
• 1 red bell pepper, diced
• 2 medium size tomato, diced

Directions

1. Cut the tofu into 1/2-inch slices and press them lightly between paper towels to get the moisture out.  Marinate tofu in 3 tbsp soy sauce with 1/2 tsp sesame oil for about 15 minutes.
2. Heat skillet and fry tofu slices in 1 tbsp vegetable oil, until brown on both sides. Remove from skillet and cut each slice into 8 cubes.  Set aside.
3. Heat an oiled skillet,  add the eggplant and 1/3 cup water.  Cover and cook, stirring often, until eggplant begins to brown.  Add the garlic and ginger; and cook for 2 more minutes.
4. Add all remaining ingredients except tofu. Simmer untill eggplant slices are completely cooked(soft and start to fall apart).  Add tofu and cook just until tofu is heated through.  Serve over rice.