• Slice 1 lb of Chinese eggplants into ½-inch thick rounds or half-moons. If using a regular globe eggplant, cut it into bite-sized pieces.
• Press the extra firm tofu by wrapping it in paper towels and placing it on a plate. Set a heavy object (like a cast iron pan) on top and let it sit for 30 minutes to remove excess moisture. Then, cut the tofu into 1-inch cubes.

In a small bowl, whisk together:

• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce (or vegan oyster sauce)
• 1 tablespoon dark soy sauce (or sub with 1 tablespoon regular soy sauce + 1 teaspoon brown sugar)
• ½ tablespoon black vinegar or sub rice vinegar
• ½ tablespoon black vinegar (or rice vinegar)
• ½ tablespoon ginger paste or fresh grated ginger
• 1 tablespoon brown sugar
• ½ teaspoon MSG (optional)
• Place the tofu cubes and eggplant slices in two separate bowls. Use a small mesh strainer to dust both with cornstarch (~¼ cup) to ensure even coating.
• Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
• Add the tofu cubes and fry for 3–4 minutes on each side until golden and crispy. Transfer to a plate lined with paper towels.
• In the same pan, add more oil if needed and fry the eggplant for 5–6 minutes, stirring occasionally, until soft and golden. Remove from the pan and set aside.
• Pour the prepared sauce into the pan and stir for 1–2 minutes until it starts to thicken.
• Add the crispy tofu and fried eggplant back to the pan. Toss everything to coat well in the sauce. Cook for an additional 1–2 minutes, allowing the sauce to cling to each piece.
• Transfer to a serving dish and garnish with toasted sesame seeds and the green parts of the sliced onions.
• Serve hot over steamed rice or noodles.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat on the stovetop to maintain crispiness. Enjoy!