Sichuan Eggplant and Tofu in a Wok | 20-Minute Dinner

Drain the tofu and thoroughly blot off the moisture with clean paper towels, then cut it into even 2 cm cubes. Toss the cubed tofu in 1 tablespoon of cornstarch so it gets an irresistibly crispy crust when fried.

Wash the eggplant and cut it into roughly 2 cm cubes as well. Peel the garlic and fresh ginger, then finely mince them. Slice the chili pepper into thin rings. Slice the spring onions diagonally: separate the white parts for stir-frying, and set aside the greens for garnish.

In a small bowl, mix the sauce: combine the soy sauce, rice vinegar, cane sugar, sesame oil, 1 tablespoon of cornstarch, and 80 ml of cold water until the cornstarch and sugar are completely dissolved.