# What You'll Need:
→ Vegetables
01 - 2 medium aubergines (eggplants), cut into bite-sized cubes
→ Tofu
02 - 1 block (14 oz / 400g) firm tofu, pressed and cubed
03 - 2 tbsp cornstarch (for coating tofu)
→ Oils & Sauces
04 - 2 tbsp vegetable oil (plus more for frying tofu)
05 - 2–3 tbsp chili garlic sauce (adjust to taste)
06 - 2 tbsp soy sauce
07 - 1 tbsp rice vinegar
08 - 1 tbsp hoisin sauce
09 - 1/2 cup vegetable broth (or water)
10 - 1 tsp sesame oil
→ Aromatics
11 - 6 cloves garlic, minced
12 - 1-inch piece ginger, grated
→ Sweeteners & Garnishes
13 - 2 tsp sugar
14 - 2 green onions, chopped (for garnish)
15 - Sesame seeds (optional, for garnish)
# Steps to Follow:
01 - Press tofu for at least 15 minutes to remove excess moisture. Cut into cubes and toss in cornstarch until coated.
02 - Heat a few tablespoons of oil in a nonstick skillet over medium heat. Fry tofu until golden and crispy on all sides. Set aside on a paper towel-lined plate.
03 - In a large pan or wok, heat 2 tbsp vegetable oil over medium heat. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
04 - Add aubergine and stir-fry for 5–7 minutes until starting to soften. Add a splash of water and cover to steam for another 5 minutes, stirring occasionally, until fully tender.
05 - In a bowl, mix chili garlic sauce, soy sauce, rice vinegar, hoisin sauce, vegetable broth, sesame oil, and sugar.
06 - Pour the sauce into the pan with the aubergine. Stir to combine, then add the crispy tofu. Simmer everything together for 2–3 minutes to heat through and let the flavors meld.
07 - Taste and adjust seasoning as needed (more soy sauce for salt, more chili sauce for heat).
08 - Serve hot over rice or noodles, garnished with green onions and sesame seeds.
