4 chinese eggplants, cut crosswise, at a diagonal, into 1 1/2 inch pieces
1 small onion
1 clove garlic
1 pack firm tofu
1 to 2 tablespoons hoisin sauce
1 to 2 tablespoons black bean paste
6 to 7 small dried red chilies)
Cut tofu in 1 inch cubes. In a nonstick skillet, panfry on all sides until golden, adding soy sauce and a pinch of sugar for added color. Tofu should be crisp on the outside. If you prefer, you may deep fry the tofu pieces (faster and easier). Set aside.
Stir fry or deep fry eggplant until tender. Set aside. Heat about 1 tablespoon oil in skillet and add chilies. Stir the chilies around in the oil until the skin becomes black. Add minced garlic and chopped onion, along with the hoisin sauce and black bean paste, sautéing until onion becomes tender. Add the eggplant and the tofu. Adjust seasonings.