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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 to 20 minutes, until the skin begins to shrivel.
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5
Remove from the oven, allow to cool until you can handle it, and cut in half along the score down the middle of each half, then into 1/2-inch slices
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6
Combine the rice wine or sherry, the hoisin sauce and the soy sauce in a small bowl and set aside
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7
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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8
Swirl in 1 tablespoon of the oil and add the tofu.
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9
Let it sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until lightly colored.
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10
Transfer to a plate
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11
Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds.
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12
Add the peppers and eggplant, sprinkle with salt to taste and stir-fry for 2 minutes.
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13
Return the tofu to the wok, add the hoisin sauce mixture and stir-fry for another 1 to 2 minutes, until the eggplant is tender and infused with the sauce and the peppers are crisp-tender.
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14
Remove from the heat and serve with rice, grains or noodles
