Tofu and vegetable stack

Here is an amazing dish which is easy to make. And there are a few variations that you can make to change it up a bit.
This version is made with eggplant, firm tofu (yep, love that tofu!), sweet potato, and onion.  Basically, just cut the vegs into discs with about 1.5cm thickness. The sauce I made this time was an asian style - in a small bowl mix together a tablespoon of hoisin sauce, sesame oil and soy, small amount of water, half a teaspoon of sugar and if you want, some slices of birds eye chilli.

In a frypan on medium heat, add minced garlic and ginger to a small amount of oil then add all the vegs. Add half of the sauce. Turn the vegs after 3 or so mins to ensure they are just cooked through. Place on plates and assemble into stacks. In the frypan, add the rest of the sauce and reduce until a thicker consistency. Spoon the sauce onto the stacks and top with chopped coriander and snow pea sprouts. 
And here are some variation ideas - use different vegs like potato, zucchini (slice on the diagonal to get the same size), tomato, pumpkin.... The second variation which I have made uses tomato passata and some diced fresh tomato instead of the asian style sauce (and this is a lot healthier option too).