Eggplant Tofu in Garlic Black Bean Sauce [Vegan, Gluten-Free]

Another cooking marathon weekend filled with eggplant and squash. Skip the Sucanat if you'd prefer it a little on the tart side.

EGGPLANT TOFU IN GARLIC BLACK BEAN SAUCE

4 Tbsp Garlic Black Bean Sauce (Sun Luck is Gluten-Free)
4 Tbsp Seasoned Rice or Apple Cider Vinegar
2 Tbsp Molasses
2 Tbsp Sucanat or Raw Brown Sugar
1 tsp Ground Ginger
1/2 tsp Granulated Garlic
1/2 tsp Chinese Five Spice
1/2 cup Water
1/2 Chopped Eggplant
1/2 pkg Cubed Tofu
1/2 bunch Chopped Green Onions
1 Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds

Saute tofu and eggplant until tofu is lightly browned. Mix vinegar, molasses, sugar, ginger, garlic and five spice in water. and pour over tofu mixture. Simmer about 20 minutes until eggplant is tender. Add onions, sesame oil and seeds and combine well. Serve over rice.