Braised Eggplant With Tofu in Garlic Sauce Recipe

Name: Braised Eggplant With Tofu in Garlic Sauce Recipe
Ingredients: 2 pounds Chinese or Japanese eggplant (about 4 small), or small Italian eggplant, cut into 2-inch chunks; 2 teaspoons Chinkiang vinegar (see note); 3/4 cup Shaoxing wine or dry sherry; 1 tablespoon corn starch; 3 tablespoons soy sauce; 2 tablespoons brown sugar; 1 tablespoon fermented broad bean chili paste; 1 tablespoon toasted sesame oil; 2 tablespoons vegetable oil; 2 whole cloves garlic, smashed with the back of a knife, plus 4 more whole cloves garlic, thinly sliced; 2 scallions, whites and greens thinly sliced and reserved separately; 2 to 3 tablespoons finely minced preserved mustard root (see note; 1 (12.3 ounce) box firm silken tofu, cut into 1-inch chunks; 2 to 3 tablespoons roughly chopped fresh cilantro leaves