1 block (14 oz/400g) firm tofu, pressed and cut into cubes
2 tbsp cornstarch or arrowroot powder
2 tbsp vegetable oil (for frying)
For the Eggplant:
1 large eggplant, cut into bite-sized pieces
1 tbsp vegetable oil
For the Sauce:
2 tbsp soy sauce or tamari (for gluten-free)
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp maple syrup or brown sugar
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (slurry)
2 cloves garlic, minced
1 tsp grated fresh ginger
½ tsp red chili flakes (optional, for heat)
For Garnish:
Chopped green onions
Sesame seeds
Directions:
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