Step 1

Coat large skillet with oil or cooking spray and place over medium-high heat.

Step 2

Add tofu to skillet in a single layer. Cook until browned on each side - about 3 minutes per side. Remove from skillet, transfer to a plate and set aside.

Step 3

Whisk broth, soy sauce, brown sugar, vinegar, chili paste and cornstarch together in small bowl. Set aside.

Step 4

Place vegetable and sesame oil in skillet place over medium heat. Add garlic and sauté for 1 minute.

Step 5

Add eggplant strips in a single layer. Cook about 5 minutes, until strips are browned on bottoms. Gently flip and cook another 5 minutes, until browned on opposite side and tender. You can add a dash more oil if the skillet begins to dry out.

Step 6

Add soy sauce mixture to skillet and cook about 1 more minute, until thickened and eggplant is well coated.

Step 7

Add tofu to skillet and toss to distribute.

Step 8

Divide among plates or bowls. Serve with rice and top with scallions.