Ingredients

• 3/4 cup canola oil
• 1 package firm tofu, drained and sliced into roughly 48 cubes
• 1 teaspoon cornstarch
• 1/2 cup vegetable or chicken broth
• 2 tablespoons water
• 1/2 teaspoon Asian sesame oil
• 4 teaspoons minced garlic
• 4 thin slices of fresh ginger
• 2-3 Asian or small Italian eggplants, cubed into sizes about the same as the tofu
• 1/4 cup rice wine or sherry
• 3 tablespoons soy sauce
• Sesame seeds (optional)

Notes for Next Time

July 23, 2011: The amount of soy sauce in this recipe is a bit heavy and gets sucked up by the eggplant, cut back on it to allow the full flavor of the eggplant to shine.

Instructions

1. Heat 1/2 cup of the the canola oil in a non-stick pan until water sizzles when it hits the oil. Add the tofu to the oil in batches and fry until light brown, approximately 3 minutes, then flip and fry the other side until light brown. Drain on paper towels and continue until all the tofu has been fried.
2. Whisk together the cornstarch, broth, water and sesame oil in a small bowl and set aside.
3. Heat 2 tablespoons of canola oil in a large wok over medium heat. Add the garlic and ginger and stir-fry for a minute, until fragrant.
4. Add the remaining oil, swirling to coat the sides of the pan.
5. When the oil is hot, toss in the eggplant and stir-fry until evenly coated with oil, then spread it out into a single layer in the wok. Let cook about 10 minutes, stirring about every 3 minutes.
6. Add the tofu to the eggplant in the pan.
7. Gently stir in the wine and soy sauce; the eggplant should absorb it quickly. If some of the larger eggplant pieces are still not cooked through, reduce heat and continue cooking until done, stirring occasionally.
8. Add the cornstarch mixture, bring to a simmer and cook, stirring, a few more moments until the sauce thickens and coats the eggplant.
9. Serve over steamed rice, sprinkled with sesame seed if desired.