Place eggplant slices on a tray and cover with a generous amount of sea salt; Flip the slices and repeat on the other side.
Note: This step is very important because the salt draws out the bitterness of the eggplant and also gives it a smoother, less rubbery texture.
Leave eggplant to sit and soak up the salt for at least 10 mins; To make it extra tender, let it sit for at least 1/2 an hour, or an hour or two if you're prepping this a while before dinner.
Scrape the residual salt off the eggplant with a knife.
Heat 1 tsp coconut oil in medium-sized stir fry pan/wok on high.
Add eggplant and 1 tsp tamari to the pan and stir-fry for about 3 mins, or until it starts to soften and tenderise.
Add remaining vegetables, tofu, coconut oil, tamari and ginger to pan. Continue to stir-fry for about 2-3 mins, or until the vegetables are lightly cooked through and the tofu has browned. Plate-up!
Serve on it's own or with brown rice/quinoa stirred through. This is also delicious with a bit of pure tahini drizzled over the top for a creamy, nutty and slightly sweet sauce.
You can use any veggies that you'd like for this recipe, but I wouldn't skip the eggplant, it really makes the dish.