Crispy Szechuan Style Eggplant and Tofu
Ingredients
- 2/3 cup plus 2 teaspoons cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium eggplant, peeled and cut into 3/4-inch cubes
- 1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
- 1 tablespoon peanut oil, plus more for frying
- 1/4 cup chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon lime juice
- 1 tablespoon grated peeled fresh ginger
- 3 Thai bird chiles, minced, or as desired
- 2 cloves garlic, grated on a rasp
- 1 tablespoon toasted sesame oil
- Cooked white rice, for serving
- Chopped fresh cilantro, for garnish
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