Step 1

In a medium sized bowl add the black bean chili sauce, black vinegar, tamari, ginger, garlic, water and ground Szechuan peppercorns to make the spicy black bean sauce

Step 2

Heat a large wok over medium-high heat and add a tablespoon of sesame oil.

Step 3

When the oil is heated, add the tofu to the pan and stir fry for 3-5 minutes, or until the outside of the tofu begins to crisp a bit.

Step 4

Add the eggplant to the wok and continue to stirfry another 5-8 minutes. The eggplant should have softened, but not be fully cooked.

Step 5

Add the spicy black bean sauce and the chopped green onions to the wok and toss to coat.

Step 6

Stirfry for another 2-3 minutes until the sauce cooks in to the eggplant and tofu then serve.