1. Preheat oven to 450 degrees F. Halve the eggplants lengthways and sprinkle salt to remove the bitter taste. After 30 minutes, peel the skins off the eggplant and then lightly wash off the eggplant, removing the salt. Cube eggplant into 1/2 to 1" squares. Do the same with the tofu.
2. Lightly oil the bottom of a glass pan and place the eggplant on the bottom and the tofu on the top. Lightly sprinkle the tofu with 2 tablespoons Bragg's or soy sauce. Place in preheated oven for about 45 minutes. Stir occasionally. You know when it is done when the tofu starts to brown.
3. In large sauce pan, place coconut milk, vegetable stock, galangal root pieces, lemon grass and 4 chilis. Bring to boil while stirring occasionally. After the mixture starts to boil, reduce heat to a simmer, allow to simmer for 20 minutes, stirring occasionally.
4. After the mixture has been simmering for 20 minutes, strain the contents into another bowl. You are trying to get the chilis, galanga root, and lemon grass out while retaining as much liquid as possible. Return the liquid to the sauce pan. Add the eggplant and tofu mixture. Bring back up to a boil, stirring occasionally.
5. After the everything starts to boil, add 4 tablespoons Bragg's or soy sauce, Kaffir lime leaves, remaining chili, and lime juice. Stir and reduce heat to a simmer. Allow to simmer for 5 more minutes. Serve in bowls garnished with cilantro.
Enjoy.