Spicy Szechuan Eggplant Tofu Stir-Fry | DishGen Recipe

Ingredients

• 1 lb eggplant, cut into 1-inch cubes
• 14 oz firm tofu, drained, pressed, and cubed
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 green onions, chopped
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp chili garlic sauce (adjust to taste)
• 1 tsp sesame oil
• 1 tsp sugar
• 1/4 cup water or vegetable broth
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Toasted sesame seeds for garnish
• Cooked jasmine rice, for serving