Ingredients
F
For the Eggplant
C
2 Chinese eggplants, cut into 1” slices
k
1 tsp kosher salt
c
1 tbsp cornstarch
F
For the Sauce
s
¼ cup soy sauce
r
1 tbsp rice vinegar
b
2 tbsp brown sugar
b
½ tsp black pepper
w
¾ cup warm water
F
For the Tofu and Stir Fry
N
Neutral oil for frying
s
16 oz super firm tofu, cut into triangles
g
1 tsp ginger, minced
g
5 cloves garlic, roughly chopped
g
3 green onions, sliced (white and green parts separated)
C
Cooked rice (optional, for serving)
C
Chili crisp (for garnish)
S
Sesame seeds (for garnish)
Directions
1
For the Eggplant
1
Let eggplant slices sit 15 minutes in salted water. Pat dry, toss with cornstarch, and set aside.
C
2 Chinese eggplants, cut into 1” slices
k
1 tsp kosher salt
c
1 tbsp cornstarch
2
For the Tofu and Stir-Fry
1
Heat oil in a skillet or wok. Fry tofu triangles until golden and crispy. Set aside.
N
Neutral oil for frying
s
16 oz super firm tofu, cut into triangles
2
In the same pan, fry eggplant slices until golden and tender. Remove and set aside.
3
For the Sauce
1
Mix all sauce ingredients (soy sauce, rice vinegar, brown sugar, black pepper, and warm water) in a bowl.
s
¼ cup soy sauce
r
1 tbsp rice vinegar
b
2 tbsp brown sugar
b
½ tsp black pepper
w
¾ cup warm water
2
For the Tofu and Stir-Fry
1
Add a bit more oil to the pan and sauté ginger, garlic, and the white parts of the green onions until fragrant.
N
Neutral oil for frying
g
1 tsp ginger, minced
g
5 cloves garlic, roughly chopped
g
green onions, sliced (white and green parts separated)
2
Return tofu and eggplant to the pan, pour the sauce over, and toss to coat evenly. Let it simmer for 2–3 minutes until everything is glossy.
3
Serve over cooked rice (optional), garnished with chili crisp, sesame seeds, and the green parts of the green onions.
C
Cooked rice (optional, for serving)
C
Chili crisp (for garnish)
S
Sesame seeds (for garnish)
g
green onions, sliced (white and green parts separated)
