1 pound Asian eggplant
1 tablespoon rice wine or dry sherry
2 tablespoons hoisin sauce
1 teaspoon low-sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1/2 pound firm tofu, cut in 1/2-inch squares and drained on paper towels
1 tablespoon minced ginger
2 fat garlic cloves, minced
1/2 teaspoon red pepper flakes
3 bell peppers of varying colors
1 Anaheim pepper
Salt to taste