adapted from: Food 4 Wibowo
5 medium Chinese eggplants
1 package firm tofu cut into 1 inch cubes
3 tablespoons oil
8 cloves garlic, finely chopped
8 slices ginger, finely chopped
1 stalk lemon grass (white part only), sliced in half and bruised
6 green onions, finely chopped
1.5 tablespoons chili paste (I used Sambal Oelek)
1/2 chicken broth
3 tablespoons soy sauce
1.5 tablespoons Shaoxing cooking wine
1 tablespoon Thai Sweet Chili sauce
1 tablespoon rice wine vinegar
1.5 teaspoons sesame oil
Cut eggplants length wise and then cut each half into 2-inch pieces.
Combine all the sauce ingredients together in a small bowl and set aside.
Stir fry garlic, ginger, lemon grass and eggplants over medium heat in a heavy bottom pan or a wok for 4 minutes until the eggplants absorb the oil and begin to soften.
Add in tofu, green onion and the chili paste and cook for another 2 minutes.
Add the sauce and mix carefully to combine all the ingredients.
Add the chicken broth and cover the pan with a lid, lower the heat and simmer for 6 minutes.
Sprinkle with chopped green onion. Stir one more time and serve.