Step 1

Heat a large pan over medium heat. Add a couple tablespoons of oil and the eggplant. Fry, stirring occasionally, until the eggplant is browned on all sides and soft and creamy in the middle. Remove to a paper towel-lined plate.

Step 2

Raise the heat to medium-high and add the oyster mushrooms. Sautee until browned on both sides and then remove to the plate.

Step 3

While the veggies are frying, mix together the sauce. Combine the soy sauce, molasses, vinegar, sugar, pepper and cornstarch slurry and mix well. Set aside.

Step 4

Put the cubed tofu into a plastic or ziplock bag and add a few tablespoons of cornstarch. Shake the bag to cover the tofu in a thin layer of cornstarch. Add a bit more oil to the pan if necessary then add the tofu. You may need to work in batches if it doesn’t all fit. Fry the tofu, flipping from time to time, until golden and crispy on all sides. Remove to a paper towel-lined plate.

Step 5

Carefully wipe any cornstarch residue from the pan and add the shallots, garlic, ginger and chili peppers. Stir fry for about 30 seconds or until the ginger and garlic is fragrant and the shallots are soft. Add the tofu, mushrooms and eggplant. Give the sauce another stir and pour it over. Mix everything together and simmer the sauce until thickened – about 30 seconds to a minute. Remove the pan from the heat and stir through the sliced green onion.

Step 6

Serve over rice and sprinkle with sesame seeds, if desired.