Braised Eggplant with Tofu in Garlic Sauce

seriouseats.com

Soulbelow

2 pounds Chinese or Japanese eggplant (about 4 small), or small Italian eggplant, cut into 2-inch chunks

2 teaspoons Chinkiang vinegar (see note)

¾ cup Shaoxing wine or dry sherry

1 tablespoon cornstarch

3 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon fermented broad bean chile paste

1 tablespoon toasted sesame oil

2 tablespoons vegetable oil

2 whole cloves garlic, smashed with the back of a knife, plus 4 more whole cloves garlic, thinly sliced

2 scallions, whites and greens thinly sliced and reserved separately

2 to 3 tablespoons finely minced preserved mustard root (see note)

1 ( 12.3 ounce) box firm silken tofu, cut into 1-inch chunks

2 to 3 tablespoons roughly chopped fresh cilantro leaves

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