Cut each piece of tofu
into 9 equal squares, coating each with salt evenly.
Cut off tough stems from
eggplants, rinse, and cut into large chunks.
Slice leek diagonally.
Remove old leaves from
basil, rinse and drain.
Heat oil in wok, deep-fry
tofu on high heat until golden brown. Remove.
Deep-fry eggplants until
Keep 1 tablespoon oil in
Stir -fry pork until oil
is released. Add leek and cook until fragrant , add eggplants and
tofu, add with soy sauce, sugar and 1/4 cup water, mix well,
remove and place in casserole dish, cover, simmer on low heat for
about 20 minutes, add sesame oil and basil.