Braised Tofu and Eggplant

1 pkg	Mandarin Egg Tube Tofu , cut into 10 slices
¼ cup	flour for coating
1	Chinese eggplant
200g	scallops
1 tbsp	olive oil
4	garlic cloves , minced
1 tbsp	fish sauce
1 cup	chicken broth
1 tbsp	cornstarch
1 tbsp	water
1 stalk	green onion (for garnish) , chopped
2 stalks	cilantro , washed, stems removed

Slice the egg tofu into 10 slices, approximately 1” thick.
Coat the tofu with flour and pan fry until golden on both sides, set aside.
Cut eggplant into bite size pieces.
Blanch scallops in boiling water for 1 minute, drain and set aside.
Heat olive oil in non-stick pan over medium heat, add garlic and fry for 1 minute.
Add eggplant, fish sauce and chicken broth to pan, braise until eggplant is soft and cooked, about 7 minutes.
Add tofu and scallops and bring to a boil.
Mix cornstarch with water and add to pan to thicken the sauce.
Remove from heat and transfer to a serving bowl, sprinkle with chopped green onion and cilantro, serve with rice.