If you do not have an Asian market nearby that sells bean curd, try buying a canned product by Companion Brand, called Braised Bean Curd. With this product on your shelf, you can make a meal in about 20 minutes. 
Serves 2-3.
Ingredients:
- 1-8 oz can Companion Braised Bean Curd with liquid
- 1 small eggplant, peeled and cut into 3/4″ cubes (about 2 cups)
- 2 tsp toasted sesame seed oil
- 1/2 c onion, chopped
- 1 Tbsp fresh ginger, minced
- 1 Tbsp fresh garlic, minced
- 2 Tbsp Asian sweet chili sauce (Nuoc Cham Ga)
- 1 Tbsp low-sodium soy sauce
- 2 tsp brown sugar
- red pepper flakes to taste
- 2 c cooked rice
Directions:
- Place bean curds and their liquid in a medium bowl and, using a kitchen shears, snip the curds into bite sized pieces. Set aside.
- In a 2 quart saucepan, bring 2 cups of lightly salted water to a boil and add eggplant, stirring. Bring back to a boil and lower heat. Simmer for 2 minutes. Drain and set aside.
- Heat sesame oil in large skillet or wok over medium-high heat. Add onion and saute for 2 minutes. Add ginger and garlic, stirring for 30 seconds more. Stir in bean curd with liquid, eggplant, chili sauce, soy sauce, and brown sugar; cook for another minute or two, or until hot. Serve on a bed of the steamed rice. Add a sprinkling of red pepper flakes to taste.