This is a lightened-up version of a traditional Vietnamese dish with all of the outstanding flavor.  Serve over brown rice, oat groats (shown here) or any other favorite grain. 

Ingredients:

Sauce:

• 1 cup water
• 1 tablespoon olive oil
• 5 cloves garlic, pressed or finely minced
• 2 tablespoons coco-aminos (found near the soy sauce)
• ½ teaspoon Sriracha chili sauce (or more to taste)
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 1 tablespoon freshly squeezed lime juice

Additional:

• 2 Japanese eggplants, sliced lengthwise and then crosswise in 3/4 inch slices
• 12 oz. firm tofu, cut into 3/4 inch cubes
• Salt to taste
• Black sesame seeds or sliced chives, optional for garnish

Instructions:

1. Add all sauce ingredients to a large pan over medium-high heat.
2. Add eggplant to pan and cook covered for 5 minutes.
3. Add tofu, basting with sauce and arranging eggplant and tofu in a single layer as much as possible.
4. Continue to cook uncovered until sauce is mostly cooked down and the bottom layer of tofu and eggplant is browned, about 10 minutes. Taste and adjust seasonings.
5. Serve immediately garnishing with black sesame seeds or sliced chives.