Oriental Restaurant in my Own Kitchen - Tofu and Eggplant in Black Bean Garlic Sauce

Every once in a while, I cook a meal that is so aromatic, it turns my entire house into an ethnic restaurant. This is one such dish!

Tofu and Eggplant in Black Bean Garlic Sauce

1 tbsp peanut oil
12 oz firm tofu, cubed
4 cloves garlic, minced
1 1/2lb eggplant, cubed
1 bell pepper, sliced
5 green onions, sliced diagonally
3 tablespoons black bean garlic sauce
extra green onions, sliced, to garnish
steamed rice, to serve

Steam eggplant until tender crisp. Heat a wok over high heat until hot. Add oil. Stir-fry tofu for 3 to 4 minutes or until golden. Remove from pan and set aside. Stir-fry eggplant, garlic, pepper and onions for 6 to 7 minutes until tender. Thin bean sauce with 1-2 tbsp warm water. Stir into vegetable mixture. Return tofu to pan and stir to coat. Spoon into rice bowls. Top with extra onions.