*See more details and pictures at http://bugsii.com/2010/09/27/spicy-tofu-and-eggplant-on-cabbage-noodles/ [1]!
1. Gather all ingredients and warm two pans on the stove. In the larger pan, spray with olive oil spray and then add the sesame oil. When this is warmed up, drop in the tofu and eggplant and toss to coat. Let fry for about five minutes, stirring every so often to allow the eggplant and tofu to brown on all sides. Then, stir in the garlic, ginger, rice vinegar, soy sauce, and chili sauce, and cook for about ten more minutes. You want it to cook down quite a bit, but not burn, so stir frequently!
2. In the other pan, spray with olive oil spray and add the onion. Allow the onion to become translucent (about three or four minutes) and then add the cabbage and “no chicken” broth. Use a fork to get the onion away from the bottom of the pan and mixed in with the cabbage. Cook for about five minutes, then add salt and pepper and stir again. Allow this to simmer until the eggplant and tofu are ready.
3. When the eggplant and tofu are cooked down (they should be dark brown in color), take half of the cabbage mixture and scoop it into the bowl. They act as noodles in this recipe. Then, heap half of the eggplant and tofu mixture on top. Depending on how much sriracha you used, you may want to serve with a large glass of iced green tea!
Source of recipe: This recipe was modified from this one: http://blog.fatfreevegan.com/2006/08/eggplant-and-tofu-in-spicy-garlic.html [2]