Spicy Eggplant & Tofu With Garlic Sauce

I'm fortunate to be living relatively near Asian supermarkets, where I could probably spend all day looking in wonderment at all of the exotic ingredients that remind me of my childhood. As a 2nd-generation Asian, I don't make Asian food all the time, but still crave the flavors pretty often. Today, I made this dish using a black bean & garlic paste that may be found in regular supermarkets on the "Ethnic" isle if you're not close to any Asian markets. It is a blend of soy sauce, black beans, garlic, a little sugar and ginger. This is wonderful over rice, but I opted to put it over a bed of Korean vermicelli, which is a translucent noodle made of sweet potatoes... cool, huh?

1 T. oil
1 C. onions, chopped
3 C. eggplant, chopped
4 cloves of garlic, minced
1 pkg. extra firm tofu, drained & cubed
3 T. soy sauce
3 T. black bean paste
1 T. hoisin sauce (should be more common in supermarkets)
1 T. red pepper flakes (adjust amount to your liking)
2 T. sugar
2 C. water + a little more to mix with cornstarch
1 1/2 T. cornstarch
3 green onions, sliced

Spinz:

Mix together the soy sauce, bean paste, hoisin, pepper flakes, and sugar in a small bowl. Saute the onions in the oil on high heat for a bit until just turning brown. Stir, and if it looks too dry, add a few tablespoons of water to help it along. Add eggplant, garlic, and pre-mixed sauce and stir to coat. Mix in 2 cups of water and let simmer. In a small bowl or cup, put in the cornstarch (first), then add a little water to dissolve. Add this to the mix to thicken it up. Lastly, add the green onions.