Eggplant tofu stirfry in spicy garlic sauce

This is a great way to use up those surprise eggplants from your CSA box.

Ingredients

1 package medium-firm tofu
2 lbs. chinese or japanese eggplant
2 tbsp peanut oil, divided
1 tbsp minced garlic
1 tsp minced ginger
1 1/4 cup water
2 tbsp tamari
2 tbsp rice vinegar
1 tbsp asian chili sauce (the kind with visible seed, "fresh ground chili paste" -- not sriracha)
2 tsp sesame oil
1 tsp agave
1/2 cup red bell pepper, chopped into bitesize pieces
1 medium or 2 small tomatoes, chopped
1/3 cup green onions, green parts only, 1" slices

Directions

Press the tofu and slice it into bite-size pieces.  I prefer large isosceles triangles for this recipe.

Slice the eggplant 1 cm wide along the diagonal.  Lay the sliced eggplant in a single layer on a baking tray or large plate and salt.  Use several good pinches.  Let sit for 15 minutes, wipe away the excess salt and moisture, flip, and repeat.

Prepare the sauce: stir together the water, soy sauce, rice vinegar, chili sauce, sesame oil, and agave.

Heat the wok at medium-high.  Add 1 tbsp oil, garlic, and ginger, and and saute for 20-30 seconds or until the garlic and ginger become fragrant.  Be careful not to burn.  Remove the garlic and ginger to the sauce mixture, leaving the oil in the wok.

Add the tofu and bell pepper and stirfry until the tofu is browned and the peppers are singed and perhaps crisp-cooked, and remove from the wok.

Add the other tbsp oil and the eggplant to the wok and stirfry for three to five minutes, or until darkening and softening.

Lower the heat, add the sauce mixture and stir to combine.  Cook five to ten minutes, stirring occasionally, until the eggplant is falling apart and the sauce has reduced.  Add more water if necessary.

Fold in the tofu and bell pepper, as well as the tomatoes and green onions, and cook another minute or two.  Everything should be heated through and coated with sauce.

Optionally, serve over short-grain brown rice.