Stir-Fried Rainbow Peppers, Eggplant, and Tofu - Full Belly Farm

Ingredients

• 1 pound eggplant
• 1 tablespoon rice wine or dry sherry
• 2 tablespoons hoisin sauce
• 1 teaspoon low-sodium soy sauce
• 2 tablespoons peanut oil, rice bran oil or canola oil
• ½ pound firm tofu, cut in 1/2-inch squares and drained on paper towels
• 1 tablespoon minced ginger
• 2 fat garlic cloves, minced
• ½ teaspoon red pepper flakes
• 3 bell peppers of varying colors, or equivalent amount of smaller peppers
• Salt to taste