What I wanted as I drove home ont his particular evening was the eggplant and tofu dish you get at Chinese restaurants, the one in a garlicky black bean sauce. It's my go-to meatless option when I want a break. What I got was a substitute. I had no black bean sauce at home, so instead I mixed together oyster, hoison and soy sauce. It was close enough. The garlic was the key ingredient anyway.
The quick basic rundown, since I have no recipe here, cut up your tofu into cute little cubes, brown in some peanut oil, and set aside. Use the same pan to cook your eggplant, with a lot more oil, then add garlic, and the tofu back in, throw together your sauces, and cook everything for an additional 3 or some minutes. Serve over rice and enjoy!