Cut the eggplant in half lengthwise, then slice into 5mm thick pieces. Soak in water and drain.

Pat the oil-fried tofu with a paper towel to remove excess oil. Cut in half along the shorter side, then slice into quarters along the longer side.

Place the tofu, canned tuna, eggplant, and seasonings into a microwave-safe container. Lightly mix, cover with plastic wrap, and microwave at 600W for 3 minutes.