Cut eggplant into 1 inch sticks and soak them in salt water. (It reduces the oil required for saut)
While eggplant is soaking. Pan fry extra firm tofu in a flat pan. If you struggling with the sticky issue, nonstick pan can be used for this job. Seal tofu until golden brown.
In a cast iron wok, saut garlic, bell peppers and galangal in oil until aromatic. Add pan seared tofu and squeeze dried eggplant. Saut on medium heat.
Mix tamari sauce and Pixian fermented bean paste in 1 cup of hot water. Pour into the wok. Stir until the sauce well coated everything and allow it to cook on high heat to reduce liquid. If eggplant is not soft and not tranlucent add more hot water if needed.
On a Clay pot, heat up 2 tsp sesame oil and sliced green Onion saut until aromatic.
Transfer all veggies into the Clay pot and bring it to a boil again. Add finishing herbs, Basil and cilantro right before serving. Serve in the Clay pot.
