Braised Eggplant With Tofu in Garlic Sauce Recipe

Ingredients

• 2 pounds Chinese or Japanese eggplant (about 4 small), or small Italian eggplant, cut into 2-inch chunks
• 2 teaspoons Chinkiang vinegar (see note)
• 3/4 cup Shaoxing wine or dry sherry
• 1 tablespoon corn starch
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon fermented broad bean chili paste
• 1 tablespoon toasted sesame oil
• 2 tablespoons vegetable oil
• 2 whole cloves garlic, smashed with the back of a knife, plus 4 more whole cloves garlic, thinly sliced
• 2 scallions, whites and greens thinly sliced and reserved separately
• 2 to 3 tablespoons finely minced preserved mustard root (see note
• 1 (12.3 ounce) box firm silken tofu, cut into 1-inch chunks
• 2 to 3 tablespoons roughly chopped fresh cilantro leaves

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