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1
Wrap the tofu in paper towels, put on a heatproof dish and microwave for 2 minutes.
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2
Drain off the excess moisture completely.
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3
Cut the eggplant lengthwise into 4 to 8 slices.
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4
Soak the slices in water for about 5 minutes then drain well, and pat dry well with paper towels.
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5
Finely chop the leek, ginger and garlic.
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6
Thinly slice the green onion you'll be using as topping too.
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7
Cut the carrot in half lengthwise, then slice thinly diagonally.
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8
Combine the ingredients together.
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9
Heat up 1 tablespoon of sesame oil in a wok or frying pan.
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10
Add the well drained tofu, and scramble with several cooking chopsticks held together.
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11
Keep scrambling and stir-frying the tofu over medium heat, until the texture resembles ground meat.
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12
Add 1 teaspoon of soy sauce and stir-fry quickly.
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13
Remove from the pan.
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14
Wipe out the pan, add some vegetable oil and heat up again.
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15
Add the eggplant and stir-fry over medium heat.
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16
When the eggplant is wilted and has started to brown, take it out.
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17
Heat up the pan again, add all the ingredients and stir-fry over medium heat.
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18
When it's fragrant add the carrot and continue stir-frying.
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19
When the carrot has wilted, re-add the cooked tofu and eggplant and stir-fry quickly.
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20
Add the combined ingredients and simmer over low heat for about 2 minutes.
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21
When the sauce has reduced a bit, add some katakuriko dissolved in water to thicken the sauce.
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22
Swirl in some sesame oil to finish.
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23
Transfer to serving plates, top with the green onions and it's done.
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24
If you like it more spicy, you can drizzle on some ra-yu spicy sesame oil.
