1.Steam eggplant, covered, over a large wok of simmering water for 20 minutes or until tender.
2.Meanwhile, heat oil in a large wok over high heat; stir-fry garlic, ginger and half the green onion for 30 seconds or until fragrant. Add mushrooms and chilli bean sauce; stir-fry for 1 minute. Add stock and soy sauce; bring to the boil. Add tofu; reduce heat, simmer, for 3 minutes or until warmed through.
3.Combine cornflour with the water in a small bowl; add to tofu mixture. Return to the boil; boil until mixture thickens. Remove from heat. Stir in ground pepper and three-quarters of the chives.
4.Serve eggplant topped with tofu mixture, sprinkled with remaining chives and remaining green onion.