Cut eggplant into 3/4-inch/2 cm cubes; place in bowl of cold water to cover.

With spoon, scrape dark gills from bottom of mushroom caps and discard. Chop caps and stems into fine dice. Chop white and light green parts of onions and finely slice darker green part. Set aside.

In wok or large skillet, heat oil over high heat; add white and light green parts of onions, garlic, ginger and hot pepper flakes and stir-fry until fragrant, without letting the garlic colour, about 30 seconds. Add mushrooms and salt; fry until tender and lightly browned. Add wine and stir-fry for 30 seconds. Add hoisin sauce and stir-fry until well-mixed and sauce begins to dry a little, about 1 minute.

Stir in soy sauce, then add drained eggplant; stir-fry until tender-crisp, 3 to 6 minutes. Stir in 1 cup/250 mL water; bring to boil and add tofu. Reduce heat, cover and simmer, stirring a few times without breaking up tofu cubes, until eggplant is tender, about 7 minutes.

Make thin paste with cornstarch and a little water; stir into stew and return to simmer. Stir in sesame oil and green part of onions. Transfer to serving dish.

Makes 4 to 6 servings.