Eggplant & Tofu in Black Bean Garlic Sauce

This is an approximation of what I used to get at Thanh Thao on Hawthorne in Portland, Oregon. I'm not good at exact measurements, but this is pretty close. I use my toaster oven as part of the process. Cube one medium Italian egglant or two smaller Asian thin eggplants, salt, and let the chunks sit about 15-20 minutes. Dab with a towel to remove excess moisture, and spread the chunks on an aluminum foil-lined and oiled baking tray. Spray chunks lightly with a neutral oil, then put them under the broiler. When one side picks up some color, turn the pieces and broil them some more. (The best way to pre-cook the eggplant is to do larger slices on a grill, where it picks up some char and grill marks, then cube.) You're not cooking the eggplant until it's done at this stage. Hold the chunks for a minute while you: Heat 2 T. peanut oil (or other oil with a high temperature threshold) in a wok. Throw in the same size chunks of about half a tub of very firm tofu, cubed and drained. Add the chopped white part of two green onions, saving the green for later, and gently stir fry at high heat with 2 cloved chopped garlic, 1 tsp. toasted sesame oil, and 1. T. chopped cilantro (I use the stuff in a tube), plus 1 tsp. fish sauce and some red pepper flakes if you're feeling adventurous. Add the partially cooked eggplant and about 1/3 of a small jar of black bean garlic paste (Lee Kum Kee brand is available in a lot of grocery stores and it isn't bad; I get one at an Asian grocery that's a little less salty, with more distinct fermented black beans in the mix). Depending on the saltiness and moisture level of the eggplant and tofu, add about 1/3 cup broth, maybe 1 tsp. of soy sauce, and the chopped green scallion tops at the very end, saving some for a garnish. Sometimes it's also thickened with a little cornstarch. This all goes together pretty quickly. Don't cook it into mush. Serve over rice --- jasmine brown rice is perfect --- with the additional green onion pieces. Some authentic versions also use more garlic, a little dry sherry or Chinese cooking wine, a dash of Chinese black vinegar and maybe some sugar. There's even a preserved mustard root that can be added.