For the Szechuan Eggplant

• 1/4 cup vegetable broth

• 2 tbsp. soy sauce

• 2 tbsp. brown sugar

• 1 tbsp. rice vinegar

• 2 tsp. Asian chili paste or to taste

• 2 tsp. cornstarch

• 1 1/2 tbsp. vegetable oil

• 1 tsp. sesame oil

• 3 garlic cloves minced

• 1 lb. eggplant sliced into thin strips (no thicker than 1/2 inch)

• 2 scallions chopped

For the Crispy Tofu

• Cooking spray or a bit of oil

• 1 lb. extra firm tofu pressed

Prepare the Eggplant

1. Whisk broth, soy sauce, brown sugar, vinegar, chili paste and cornstarch together in small bowl. Set aside.
2. Place vegetable and sesame oil in skillet place over medium heat. Add garlic and sauté for 1 minute.
3. Add eggplant strips in a single layer. Cook about 5 minutes, until strips are browned on bottoms. Gently flip and cook another 5 minutes, until browned on opposite side and tender. You can add a dash more oil if the skillet begins to dry out.

Prepare the Tofu

1. Coat large skillet with oil or cooking spray and place over medium-high heat.
2. Add tofu to skillet in a single layer. Cook until browned on each side - about 3 minutes per side. Remove from skillet, transfer to a plate and set aside.

Finish

1. Add soy sauce mixture to skillet and cook about 1 more minute, until thickened and eggplant is well coated. Add tofu to skillet and toss to distribute.