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1
Preheat the oven to 450 degrees.
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2
Cut the eggplant in half lengthwise and score down to but not through the skin.
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3
Line a baking sheet with parchment or foil, lightly oil the foil and place the eggplant on it cut side down.
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4
Roast for 15 minutes, until the skin begins to shrivel.
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5
Remove from the oven, transfer to a colander and let the eggplant drain, cut-side down, while you prepare the other ingredients.
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6
Then cut the eggplant in half down the middle and into 3/4inch pieces.
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7
Meanwhile, drain and dry the tofu slices on paper towels and prepare the water spinach.
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8
Cut or break away the bottom 2 inches of the stalks.
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9
Break off the thicker, bottom part of the stems and wash thoroughly in 2 changes of water.
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10
Cut into 2-inch pieces.
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11
Spin in a salad spinner, then place on several thicknesses of paper towels to dry.
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12
Wash the leafy top part of the greens in 2 changes of water, spin dry twice, and chop coarsely.
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13
Place separately on paper towels to drain.
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14
In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and stock or water.
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15
Add the salt and sugar and stir until dissolved.
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16
Combine the garlic, ginger and chiles in another bowl.
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17
Have all the ingredients within arms length of your pan.
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18
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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19
Add 1 tablespoon of the oil by pouring it down the sides of the pan and swirling the pan, then add the tofu and stir-fry until lightly colored, 1 to 2 minutes.
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20
Remove to a plate.
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21
Swirl in the remaining oil, add the garlic, ginger and chiles and stir-fry for no more than 10 seconds.
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22
Add the red onion and stir-fry for 1 minute.
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23
Add the eggplant and stir-fry for 1 to 2 minutes, until all of it is tender.
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24
Add the water spinach stems and stir-fry for 1 minute.
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25
Add the spinach leaves, stir-fry for about 30 seconds and add the soy sauce mixture.
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26
Stir-fry for 1 minute, until the spinach has wilted, return the tofu to the wok along with cilantro.
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27
Stir together for a few seconds to amalgamate and remove from the heat.
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28
Serve with rice or noodles.
