4 oz. firm tofu, dried then chopped finely
2 tsp. dark soy sauce
1 1/2 lb. oriental eggplant (long purple)
1 1/2 tbsp. cornstarch
3/4 cup water or unsalted vegetable stock
1 1/2 tsp. Thai fish sauce (optional - substitute light soy sauce for a strictly vegetarian version)
1 tbsp. oyster sauce (or vegetarian oyster sauce)
1 tbsp. dark soy sauce
1 tsp. sesame oil
1/2 tsp. red rice vinegar
1 1/2 tsp. sugar
4 tbsp. vegetable oil
1 large onion, chopped coarsely
8 large cloves garlic, sliced thinly
1 tbsp. oriental chili-garlic paste
2 slices fresh ginger (each the size of a quarter), chopped finely
1/4 cup fresh basil leaves (substitute fresh coriander/cilantro if absolutely necessary)
Marinate tofu in dark soy sauce for 30 minutes. Trim eggplants and cut each
across into 3 equal-length sections; quarter each of these sections lengthwise. Place in colander or strainer and sprinkle generously with salt. Allow to rest for 30 minutes. Dissolve cornstarch in the _ cup water in small bowl; blend in fish sauce (if using), oyster sauce, soy sauce, sesame oil, vinegar and sugar; set aside.
Heat wok or large pan over medium-high; add 2 tbsp. of the vegetable oil then add eggplant pieces to pan and stir-fry 5-6 minutes, stirring constantly. Remove eggplant to serving dish and return wok or pan to heat; add remaining oil then add onion, garlic, chili-garlic paste and ginger. Stir-fry for 30 seconds, then add reserved marinated tofu and continue stir-frying another 30 seconds. Increase heat to high then return eggplant to pan . Pour reserved cornstarch-sauces mixture over eggplant and continue stir-frying another 30 seconds while sauce forms. Adjust seasoning to taste then immediately before removing from pan, stir in basil leaves; transfer to serving platter and serve immediately.