Braised Eggplant with Tofu in Garlic Sauce

Ingredients

• 2 pounds Chinese or Japanese eggplant, or small Italian eggplant, cut into 2-inch chunks
• 2 teaspoons Chinkiang vinegar
• 3/4 cup Shaoxing wine or dry sherry
• 1 tablespoon corn starch
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon fermented broad bean chili paste
• 1 tablespoon toasted sesame oil
• 2 tablespoons vegetable oil
• 2 whole cloves garlic, smashed with the back of a knife, plus 4 more whole cloves garlic, thinly sliced
• 2 scallions, whites and greens thinly sliced and reserved separately
• 2 to 3 tablespoons finely minced preserved mustard root
• 1 box firm silken tofu, cut into 1-inch chunks
• 2 to 3 tablespoons roughly chopped fresh cilantro leaves

Directions

1. Put the eggplant in a large bamboo steamer set over a wok with 2 inches of water in it. Bring the water to a boil over high heat, then lower it to a simmer, cover the steamer, and cook until the eggplant is fully soft, about 10 minutes. Take it off the heat and set it aside.
2. As the eggplant steams, mix the sauce. Stir the vinegar, wine, and cornstarch together with a fork until the cornstarch has fully dissolved. Add the soy sauce, brown sugar, chili paste, and sesame oil, then set the mixture aside.
3. Clean out the wok and dry it well. Pour in the oil and add the whole garlic cloves. Warm over medium heat, stirring and turning the garlic now and then, until the cloves are pale golden and aromatic, about 5 minutes. Remove and discard the whole garlic cloves, then turn the heat up to high and get the oil hot enough to smoke. Add the sliced garlic, scallion whites, and preserved mustard root. Cook while stirring and tossing the mixture constantly, until it smells fragrant and is just starting to color, about 1 minute.
4. Stir the sauce again so the cornstarch is evenly mixed, then pour it into the wok, stirring the whole time. Add the eggplant and tofu, and gently fold everything together. Bring the sauce to a boil, lower it to a simmer, and cook, folding and stirring from time to time, until the sauce is thick and shiny, about 5 minutes longer. Stir in the scallion greens and cilantro, and serve right away with white rice, if desired.