Flavorful Garlic, Eggplant, and Tofu Stir-Fry

Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top. Let it sit for at least 15 minutes.

While pressing the tofu, cut the eggplant into bite-sized cubes. Sprinkle with a little salt and let sit for about 10 minutes to draw out excess moisture. Pat dry with a paper towel.

Toss the pressed tofu cubes with cornstarch until evenly coated. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove from skillet and set aside.

In the same skillet, add another tablespoon of vegetable oil. Cook the eggplant cubes until tender and slightly browned, about 6-8 minutes. Remove from skillet and set aside with the tofu.

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and red pepper flakes (if using).

In the same skillet, add minced garlic and red bell pepper. Stir-fry for about 2 minutes until fragrant and the bell pepper is slightly softened. Return the tofu and eggplant to the skillet. Pour the sauce over the mixture and stir well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Remove from heat and transfer to a serving dish. Garnish with chopped green onions and sesame seeds, if desired. Serve hot over steamed rice or noodles.