Step 1

In a large bowl or container, place sliced eggplant and fill with water just enough to cover them. Sprinkle in salt, stir, and let sit in the fridge for 15 minutes. You can use weight, such as a plate or lid, to ensure the eggplant stays submerged.

Step 2

Meanwhile, in a small bowl, mix together the sauce ingredients. Set aside.

Step 3

Pat dry the cubed tofu to remove as much moisture as possible, then toss tofu in 1 tablespoon of cornstarch.

Step 4

Heat a large skillet on medium-high heat, then add about a tablespoon of oil. Sear tofu in the pan until golden and crispy. Work in batches if needed to prevent overcrowding, otherwise, your tofu won't become crispy. Transfer cooked tofu onto a paper-towel lined plate. Keep the pan on medium-high heat to cook eggplant.

Step 5

Drain eggplants and pat dry. Toss the eggplant in 1 tablespoon of cornstarch and coat thoroughly.

Step 6

Add about another tablespoon of oil to the pan then sear the eggplant until it has a nice char on the flesh sides. Work in batches if needed to prevent overcrowding. Remove eggplant and set aside.

Step 7

Add a little more oil to the pan and reduce the heat to medium. Add in shallots and cook until lightly golden, about 3 minutes. Add in garlic, ginger, and chilies, then cook until soft and fragrant.

Step 8

Add the eggplant and tofu back to the pan. Saute them with the aromatics for about a minute, then pour in the sauce. Mix well, turn off the heat, and top with sesame seeds and green onions, if desired. Serve on the side of rice or cauliflower rice. Enjoy!