shiny asian veggies over crispy tofu

I think the delicious flavors in this come from the combo of the shiitake mushrooms, ginger, soy sauce and sesame seed oil.

5 turnips
1 eggplant
1 container of shiitake mushrooms
5 scallions
1 extra firm tofu
1 inch of ginger
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 teaspoon garlic chili paste
1 glug sesame seed oil
olive oil
cornstarch

Chop turnips into small pieces, and toss in sesame seed oil. Heat pan on high with olive oil and begin sauteing until brown. Roughly chop ginger into smallish pieces. Chop eggplant and mushrooms and coat in sesame seed oil. Chop scallions into small pieces.

Add ginger to the pan, then the mushrooms and eggplant. And cook until the eggplant is cooked.

Combine soy sauce, rice wine vinegar, chili paste, and a tablespoon of cornstarch, and stir into the vegetables.

Drain and squeeze out extra water from tofu. Slice along the short side for 6 half inch thick slices. Pat cornstarch onto both sides of each slice. Heat a non-stick pan with olive oil and sesame seed oil and fry the tofu slices until lightly browned and crispy on each side.

Serve the vegetables over the tofu slices.