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Cut 1 unpeeled 12 oz eggplant into 1/2-inch cubes. Toss with 1 tsp salt; let stand for 15 minutes. Cut 250 g tofu into 1/2-inch cubes; set aside. In wok, heat 2 tbsp oil; add 1/2 tsp pepper flakes, 8 oz ground beef, 3 minced garlic cloves, 1 tsp minced ginger and 1/4 tsp pepper; stir-fry for 4 minutes. Add 2 tbsp sherry; cook for 1 minute. Add 2 tbsp soy sauce and 1/2 tsp sugar; cook for 1 minute. Rinse eggplant thoroughly under cold running water; drain in colander, pressing lightly. Add eggplant to wok; stir-fry for 2 minutes. Add tofu and 1 cup chicken stock; cook, stirring gently to keep tofu in cubes, for about 3 minutes. Mix 2 tsp cornstarch with 1 tbsp (15 mL) water; stir into sauce. Add 2 chopped green onions; cook for 1 minute.
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Eggplant and Tofu in Spicy Meat Sauce recipe May 11, 2007
