Step 1: Cut eggplant into small pieces, soak in dilute salt water for about 15 minutes, then remove and drain.
Step 2: Wash tofu, cut into bite-sized pieces, drop in hot oil to fry.
Step 3: Drain off the excess oil, leave a little in the pan, add the eggplant and sauté until the eggplant is soft.
Step 4: When the tomatoes are cooked, season with soy sauce, salt, vegetarian seasoning, a little sugar and a little water, then lower the heat to low, stir to absorb the spices. When the water dries up, season to taste and then turn off the stove.
Finished product
Eggplant and tofu just eaten, cooked through, not crushed
