1 lb eggplant, sliced
3 garlic cloves, minced
1 thumb size ginger, minced fine
1 small onion, sliced thin
1 piece red bell pepper, julienne
1/4 cup soy sauce
1 tablespoon cornstarch
1/2 cup water
1 teaspoon sesame oil
1 teaspoon rice vinegar
2 teaspoon sugar
Mix soy sauce, rice vinegar, sugar and sesame oil. Set aside
Using a wok, fry tofu till golden brown.
Drain excess oil and set aside.
Brown garlic and ginger in a wok.
Add onion, bell pepper and eggplants.
Stir fry for 5 minutes.
Add the fried tofu and continue to stir fry for few more minutes.
Add the cornstarch sauce mixture and stir.
Remove from heat and serve.