MAKE THE SAUCE
In a small pot, heat the peanut oil and sesame oil. Sauté the garlic and ginger until fragrant.
Add the chicken broth, rice wine, rice vinegar, soy sauce, brown sugar, salt, and black pepper. Bring to a boil.
Dissolve the cornstarch in 1/2 tablespoon water, then stir into the sauce to thicken. Simmer for 1 minute on low heat.

FRY THE TOFU
Heat 2 tablespoons peanut oil in a skillet. Fry the tofu slices until golden on both sides. Cut the tofu into medium-sized cubes.

COOK THE GREEN BEANS
Cut the green beans in half crosswise. Cook them in a pot of boiling water with 1/2 teaspoon baking soda until just tender. Drain and cool under cold water.

FRY THE EGGPLANT
In a skillet, heat 2 tablespoons peanut or vegetable oil. Fry the eggplant slices, add 2 tablespoons water, and cover the skillet to soften the eggplant slightly.

FINISHING
Add the red bell peppers to the eggplant and cook until just tender.
Add the tofu and green beans, and heat through.
Pour in the sauce and serve.