Step 1

Press the tofu by either using a tofu press or wrapping the block in paper towels and placing something heavy on top (pots, jars, etc.). Press for 30 minutes to remove excess liquid. This can be done up to 2 days ahead to save time.

Step 2

In a medium bowl mix all of the ingredients for the sauce until the cornstarch dissolves. Set aside for later.

Step 3

Cut the pressed tofu into 2-inch cubes (see photo above for reference) and add it to a bowl alongside 2 tablespoons of cornstarch. Gently toss to coat on all sides.

Step 4

Heat a large frying pan over medium heat. Once hot, add 2 tablespoons olive oil and let it heat as well. Add the tofu and fry for 3-4 minutes on each side until golden. Remove from the pan.

Step 5

Heat 2 tablespoons more olive oil and increase the heat to high. Once hot, add the eggplant pieces and fry for 3-4 minutes on both sides until golden brown. (See photo above for reference.) Make sure to not overcrowd the pan, work in 2-3 batches if needed, or the eggplant will steam instead of fry. Once ready, remove from the pan and set aside.

Step 6

To the same pan, heat 1 more tablespoon of oil over medium heat. Add the red peppers and fry for 2-3 minutes. Then, add the minced garlic and ginger, alongside the white part of the green onions. Fry for 30 seconds or until fragrant.

Step 7

Add the fried tofu and eggplant back to the skillet and pour the sauce. Stir until everything is well coated. Cook for 1-2 minutes or until the sauce thickens, then remove from the heat. Add the green parts of the onions and serve!