1/2 cup peanut oil
2 pounds Japanese or Italian eggplant, cut into 1/2-inch thick slices
1/2 pound firm tofu, cut into 1-inch cubes
1 1/2 teaspoons salt
4 green onions, bottoms minced and tops sliced, reserved separately
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 tablespoon sesame seeds
1 tablespoon dark Asian sesame oil