Eggplant with Tofu & Shrimp

COOKING SAUCE: (mix in a small bowl and set aside)
2 Tablespoons Jufran Banana Sauce
1 Tablespoon Sugar
1 teaspoon chili paste (sambal oelek)
1 teaspoon corn starch
2 Tablespoons soy sauce
1/4 cup water

STIRFRY:
1 lb. shrimps peeled and deveined
3 cloves garlic, chopped
2 tsp. ginger, minced
1 large eggplant, sliced into squares (I used a globe variety eggplant for this recipe, but the japanese eggplant is preferred)
1/2 cup dried, sliced shitake mushrooms (soak in hot water for 10 minutes and squeeze excess water out before using)
1/4 cup cilantro, chopped
1 Tablespoon Black Bean Garlic Sauce
2 Tablespoons Oyster Sauce
4 Tablespoons Canola Oil
1/2 block Tofu (about 1 cup), cubed

In a wok, heat 2 TBSP oil and fry eggplants until browned on both sides. Set aside to drain on paper towels. Heat the remaining 2 TBSP of oil and sautee the ginger, garlic and onions until fragrant. Add mushrooms, stir fry for about a minute. Add the shrimps, black bean sauce, oyster sauce and stir. When shrimps turn opaque, add cooking sauce mixture and reserved eggplants, stir and add the tofu cubes. Cover and cook for 2-3 minutes or until sauce comes to a boil. Turn off the heat, sprinkle on the chopped cilantro, give it a quick stir and serve.