1. Combine the 3 tbsp soy sauce with 2 tbsp water and 1/2 tsp dark sesame oil. Mix in tofu.
2. Heat an oiled, non-stick wok and place the tofu in, cooking until browned on both sides. Remove from heat.
3. Add more oil to the wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until eggplant begins to brown. Uncover and add the garlic and ginger and cook for two more minutes.
4. Add all the remaining ingredients except the tomato and tofu. Simmer uncovered until all the eggplant slices are completely browned and cooked through. They will be very soft and start to fall apart. Add the tofu cubes and tomato and cook until heated through. Serve over rice.
