Tofu and Eggplant in Hot Bean Sauce

Ingredients

• 14 oz extra-firm tofu, cut into thin strips
• 1 egg white
• 1 Tbsp cornstarch
• 1 1/2 lb small eggplants, cut into thumb-size wedges
• 1 Tbsp fresh ginger, finely chopped
• 3 cloves garlic, finely chopped
• 2 Tbsp hot bean paste or sauce
• 2 Tbsp light soy sauce
• 1 tsp salt
• 1 tsp sugar
• 1 Tbsp toasted sesame oil
• 2 Tbsp Chinese black vinegar
• 3 green onions, cut on the diagonal
• 6 Tbsp neutral oil, divided

Directions

1. Toss the tofu strips with egg white and cornstarch; let stand 15 to 30 minutes. Cut the eggplant into small wedges, then angle-cut into pieces about 2 1/2 inches long.
2. Heat 2 tablespoons oil in a wok until hot. Stir-fry the tofu for 1 1/2 minutes until lightly crisp; transfer to a plate.
3. Add 3 tablespoons oil to the wok. Stir-fry the eggplant for 3 to 4 minutes and transfer it to the plate.
4. Heat the remaining 1 tablespoon oil until very hot. Add ginger and garlic, stir briefly, then add hot bean paste, soy sauce, salt, sugar, sesame oil, and black vinegar. Add tofu and eggplant, cover, and cook 2 minutes. Uncover, add green onions, toss, and serve.