Step 1

Using a small mixing bowl, whisk together the chicken stock, cornstarch, soy sauce and sugar. Set aside.

Step 2

Using your skillet over medium high heat, add the sesame oil, garlic, ginger and green onions and cook until fragrant, for about 4 to 5 minutes, stirring continuously. Add the hot bean paste, ground Sichuan pepper and spicy bean sauce. Taste and adjust ingredients according to your taste. Continue sautéing for a few more minutes, or until heated through.

Step 3

Add the tofu and the eggplant and stir together gently so that the tofu and eggplant gets nicely coated with the sauce. Add more spicy bean sauce if needed.

Step 4

Whisk together the chicken stock mixture again and then pour it over the tofu and eggplant. Toss gently to coat, and let cook until the sauce thickens, for about 5 to 6 minutes. You can turn up the heat a bit if needed.

Step 5

Serve with white or brown rice and garnish with diced green onions.