Japanese Mabo Tofu With Eggplant
1 tablespoon to-ban-jan (Korean red chili paste)
2 tablespoons neutral oil (canola, grapeseed)
1 tablespoon sesame oil
6 tablespoons soy sauce
1 1/2 teaspoons sugar
2 tablespoons water
Cook rice according to directions on package (I like to use Nishiki rice).
In a pan over medium/high heat, add 2 tbsp oil, garlic, ginger, onions and half of the spring onions. Cook for 3 to 4 minutes, until onions are translucent.
Add sesame oil and eggplant and cook for 5 to 7 minutes, until the strips are soft and cooked through. Add tofu and delicately break it up while mixing it in.