Sesame Paste Sauce

Ingredients
1 cake momen tofu
1 eggplant
2 1/2 oz chicken breast
Dash of salt and pepper
Dash of sake
4 inch scallion (green part)
1 piece of fresh ginger, sliced thinly
1 small tomato

(A) 1/2 Tbsp zhimajiang
1 Tbsp ground toasted sesame seeds
2 tsp vinegar
1/3 tsp sugar
1 Tbsp soy sauce
1/3 tsp sesame oil
Dash of chili oil

(B) 1/2 tsp minced scallion
1/2 tsp minced fresh ginger
1/3 French mustard

Method

1. Trim and peel the eggplant. Place it on a microwave-safe dish and cover it with plastic wrap. Heat it in a microwave oven for 1 minute or 1 minute 20 seconds. Cut it in half and then slice it diagonally into 3/8 inch widths.
2. Place the chicken meat in a microwave safe dish. Season it with salt and pepper. Sprinkle it with a dash of sake. Add the scallion and ginger and cover with plastic wrap. Heat it in a microwave oven for 1 minute 30 seconds or 2 minutes. Wait until the meat is cold and then shred it by hand. Cut the tomato into thin slices.
3. Put the zhimajiang, vinegar, and sugar into a bowl in this order and mix well. Add the other ingredients from (A) and mix until smooth. Mix in the ingredients from (B).
4. Cut the tofu in half and place it on a plate. Garnish with the eggplant and the chicken mixture and top with the sesame paste sauce.