2 pounds Chinese or Japanese eggplant (about 4 small), or small Italian eggplant, cut into 2-inch chunks
2 teaspoons Chinkiang vinegar (see note above)
3/4 cup Shaoxing wine or dry sherry
1 tablespoon corn starch
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon fermented broad bean chili paste
1 tablespoon toasted sesame oil
2 tablespoons vegetable oil
2 whole cloves garlic, smashed with the back of a knife, plus 4 more whole cloves garlic, thinly sliced
2 scallions, whites and greens thinly sliced and reserved separately
2 to 3 tablespoons finely minced preserved mustard root (see note above)
1 (12.3 ounce) box firm silken tofu, cut into 1-inch chunks
2 to 3 tablespoons roughly chopped fresh cilantro leaves