For the eggplant and tofu:
1 lb. extra-firm tofu, diced
3 med Japanese eggplant, halved lengthwise and sliced
1" knob of ginger, minced or grated, about 1 tbsp.
2 cloves garlic, minced
1/4 cup Magic Sauce
Stir-fry the tofu and eggplant in 1 tbsp. sesame oil, until browned.
Add the minced ginger and garlic, and continue frying the vegetables until very fragrant, about 1 min.
Add the Magic Sauce to the vegetables, stir to combine then turn off the heat. Serve immediately over steamed rice or spinach.