6ouncesgreen beans, trimmed, cut into 2–3-inch pieces
1long, narrow Chinese eggplant (about 9 ounces), cut in half lengthwise, halves cut into 1/2-inch slices on a wide diagonal
3scallions, green and white parts separated, thinly sliced
7ouncesteriyaki-flavor baked tofu, preferably organic, cut into 1/2-inch cubes
Heat 1/2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add green beans and stir-fry until coated, about 30 seconds. Add 1 Tbsp. water to skillet, cover, and cook until beans are almost crisp-tender and water evaporates, about 2 minutes. Transfer green beans to a bowl.
Heat remaining 3 Tbsp. oil in same skillet over medium-high heat. Add eggplant and stir-fry until tender and brown, about 2 minutes. Add white parts of scallions and stir-fry until scallions are fragrant, about 30 seconds. Return green beans to skillet; add tofu and stir-fry until tofu is browned and heated through, about 2 minutes.
Mix chili-garlic sauce and 2 Tbsp. water in a small bowl. Pour into skillet and stir-fry vegetables and tofu gently until lightly coated, about 1 minute. Season to taste with salt. Sprinkle with green parts of scallions and divide among plates.
Recipe by Jeanne Kelley Photograph by Mar a del Mar Sacasa Ennis Inc