Ingredients
3 tablespoons peanut oil
1 1/2 lbs extra firm tofu, drained and cut into 1-inch cubes
3 large shallots, chopped
3 tablespoons soy sauce
3 large tomatoes, chopped
3 large red, yellow, and/or orange bell peppers, chopped
1 tablespoon crushed red pepper
2 cups eggplant, cut into half-inch cubes
1 1/2 cups mushrooms, chopped
1 bunch scallions, coarsely chopped (white and green parts)
1 1/2 tablespoons tomato paste
1/2 cup cilantro, chopped

Instructions
Place tofu cubes into a steamer and allow to steam for 20 to 30 minutes while chopping vegetables. Meanwhile, heat oil in a wok or large skillet until very hot. Transfer tofu to pan and sauté until brown on all sides, then remove from pan and set aside. In same pan, sauté onion for one minute. Add soy sauce and one tablespoon water if necessary. Add tomatoes, red peppers, crushed pepper, eggplant, mushrooms, scallions, and tomato paste and reduce heat. Simmer for about 10 minutes, or until vegetables are soft. Add tofu and continue cooking until tofu is heated through. Serve with rice noodles and cilantro.