Ingredients
F
For the Eggplant:
e
1 eggplant into cubes
k
1 teaspoon kosher salt
c
1 tablespoon cornstarch
F
For the Sauce:
s
¼ cup soy sauce
r
1 tablespoon rice vinegar
m
2 tablespoons maple syrup
C
1 teaspoon Chinese five spice
b
½ teaspoon black pepper
c
2 teaspoons cornstarch
w
¾ cup warm water
F
For the Tofu and Stir Fry:
N
Neutral oil for frying
s
400 g super firm tofu cut into cubes
C
Cornstarch
K
Kosher salt for sprinkling
g
1 teaspoon ginger minced
g
5 cloves garlic roughly chopped
g
3 green onions sliced; white and green parts separated
C
Chili crisp for garnish
S
Sesame seeds for garnish
C
Cooked rice
Directions
1
For the Eggplant:
1
Cut the eggplant into cubes and toss with the salt.
e
1 eggplant into cubes
k
1 teaspoon kosher salt
2
Let it sit for 30 minutes to draw out moisture.
3
Pat dry with paper towels, then toss the cubes with cornstarch until evenly coated.
c
1 tablespoon cornstarch
4
Heat oil in a large pan and fry the eggplant until golden and crisp. Set aside.
N
Neutral oil for frying
5
For the Sauce:
1
In a bowl, whisk together soy sauce, rice vinegar, maple syrup, Chinese five spice, black pepper, cornstarch and warm water.
s
¼ cup soy sauce
r
1 tablespoon rice vinegar
m
2 tablespoons maple syrup
C
1 teaspoon Chinese five spice
b
½ teaspoon black pepper
c
2 teaspoons cornstarch
w
¾ cup warm water
2
Set aside.
3
For the Tofu:
1
Pat the tofu dry and cut it into cubes.
s
400 g super firm tofu cut into cubes
2
Toss with cornstarch, salt, pepper and a drizzle of oil.
C
Cornstarch
K
Kosher salt for sprinkling
b
black pepper
N
Neutral oil for frying
3
Spread out on a lined baking tray and bake at 200°C for 25 minutes, turning halfway, until golden and crispy.
4
For the Stir Fry:
1
Heat a bit of oil in a large pan or wok.
N
Neutral oil for frying
2
Add garlic, ginger and the white parts of the green onions. Sauté for about a minute until fragrant.
g
5 cloves garlic roughly chopped
g
1 teaspoon ginger minced
g
green onions sliced; white and green parts separated
3
Pour in the sauce and simmer for 5 minutes, stirring, until slightly thickened.
4
Add the fried eggplant and baked tofu. Toss gently to coat everything in the sauce.
5
Serve:
1
Spoon the stir fry over cooked rice.
C
Cooked rice
2
Garnish with chili crisp, sesame seeds and the green parts of the onions.
C
Chili crisp for garnish
S
Sesame seeds for garnish
g
green onions sliced; white and green parts separated
