1 lb Tofu, cut into thirds horizontally, then pressed between 2 dish towels to remove water, then cubed olive oil 1 Japanese eggplant, cut lengthwise and then sliced into ¼” thick pieces 1 Onion, cut into slivers 1 green pepper, quartered, then sliced ½ pattypan squash, de-seeded and sliced ¼” thick, then bite size pieces 1 summer squash, cut lengthwise and then sliced into ¼” thick pieces 2 Tbs. minced garlic 2 Tbs. minced ginger 1 yellow tomato, cut into wedges, then halved 1 red tomato, cut into wedges, then halved 2 + 2 Tbs. mirin 2 + 3 Tbs. Tamari 1 + 1 t. hot sesame oil 1 + 1 t. sesame oil 1 t., plus 1 Tbs. Sriracha ¼ t. salt 2 Tbs. scallions Step-by-Step Instructions: Set up wok with steamer basket, and steam eggplant for 7 minutes. Remove basket and set aside. Meanwhile, in cast iron frying pan, sauté tofu in a little olive oil, until golden brown on one side. Turn over, and add 1 Tbs. garlic and 1 Tbs. ginger. Continue sautéing until golden brown on other side. Add 2 Tbs. Tamari, 2 Tbs. mirin, 1 t. hot sesame oil, 1 t. sesame oil and 1 t. Sriracha. Set aside. Wipe out wok and dry. Add a little olive oil and heat over high heat. Add onions and sauté for 5 minutes. Add remaining garlic and ginger. Add squash to onions and cook for 10 minutes, stirring constantly. Add peppers, steamed eggplant, and tomatoes. Add 2 Tbs. mirin and 3 Tbs. Tamari, stir, lower heat, and cover. Let simmer for 5-7 minutes, until squash is soft. Add Sriracha Sauce and salt. Taste and adjust spices Place squash medley on platter, and top with glazed tofu. Garnish with scallions and serve!