Eggplant in chili garlic sauce with crumbled tofu

Rinse and drain the jasmine rice two to three times in a small saucepan.

Add water and bring to a bubble, stir, turn to medium-low, cover and cook 15 minutes.

Crush, peel and finely chop the garlic.

Crush and chop the ginger; de-seed and finely chop the red chili pepper.

Pat the tofu dry and crumble it into a bowl by hand or with a fork.

Slice the eggplants into quarters lengthways.

Heat a non-stick pan over medium with a tablespoon of chili oil and saute the crumbled tofu three to four minutes to drive off water and crisp the edges.

Add the dark soy sauce, stir to coat, and set the tofu aside.

Add another tablespoon of chili oil, lay the eggplant in contact with the pan and sear about a minute or two, toss and sear again; set aside.

Turn the heat off the rice and let it cook further another 10 minutes.

In a saute pan with the avocado oil, saute the garlic, ginger and red chili 2 to 3 minutes.

Add the crumbled tofu, oyster sauce, soy sauce and doubanjiang.

Add the veggie stock and the eggplant, turn to medium-high and stir.

Combine the potato or cornstarch with some water to make a slurry.

When the sauce boils, turn back to medium, cover and cook about five minutes.

Pour in the slurry while stirring to glaze the eggplant.

Plate with the steamed rice, garnish with fresh cilantro.