In a large bowl. pour 1 cup flour and dredge the salmon pieces first then set aside. Next do the same with the tofu cubes and dredge in flour. Set aside
In a deep frying pan, heat 3 cups cooking oil and fry the salmon for just 1 minute to avoid over cooking. Then using the same oil cook tofu until golden brown. Lastly fry the aubergine/eggplant until soft. Set aside
Put 2 tbsp cooking oil in a wok at medium heat. Saute the garlic, onion and tausi without the sauce from the can. Add the tomato and saute some more pressing the tomato now and then to release the juice. Let simmer for 5 minutes
Add 3 cups water, soy sauce, oyster sauce, pinch of salt and pepper. Cover and let boil. When it boils, add the salmon and tofu then cover and simmer until the liquid is reduce to half.
When the liquid is reduced. add the thickening mixture of cornstarch and water then gently stir until well distributed. Let it simmer for another 3 minutes. And you're done! Garnish with cut green onion and serve. Bon Appetit!