1. Prepare the Tofu:
Pat the tofu dry and cut it into cubes. Toss the cubes in cornstarch, ensuring they are evenly coated.
Heat the vegetable oil in a skillet over medium-high heat. Add the tofu and fry until all sides are golden and crispy. Remove and set aside.
2. Cook the Eggplant:
In the same skillet, heat 1 tbsp of vegetable oil. Add the eggplant pieces and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden. Remove and set aside with the tofu.
3. Make the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, sesame oil, and the cornstarch slurry.
In the same skillet, sauté the garlic and ginger for 1 minute until fragrant. Add the sauce mixture and cook for 2-3 minutes, stirring constantly, until thickened.
4. Combine and Serve:
Add the tofu and eggplant back into the skillet, tossing to coat them evenly with the sauce.
Cook for another 2 minutes to warm everything through.
5. Garnish and Enjoy:
Serve the stir-fry over steamed rice or noodles. Garnish with chopped green onions and sesame seeds for extra flavor and texture.
Serving and Storage Tips:
Title: « Crispy Tofu and Melt-in-the-Mouth Eggplant Stir-Fry: A Flavorful Delight »
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