Chinese Eggplant and Tofu in Garlic Sauce over Rice Eggplant and Tofu with Garlic Sauce over Rice

Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. Combine with 360 ml water in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

While the rice cooks, press the tofu between paper towels to remove excess moisture, then cut into 1.5 cm cubes. Cut the eggplant into 2 cm cubes. Mince the garlic and ginger. Slice the green onions, separating white and green parts.

In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, cornstarch, sugar, chili flakes, and 120 ml water to make the sauce.

Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook, turning occasionally, for 5–7 minutes until golden brown on all sides. Transfer to a plate.

Add the remaining 2 tbsp oil to the skillet. Add the eggplant cubes and cook, stirring occasionally, for 6–8 minutes until softened and lightly browned. Add the white parts of the green onions, garlic, and ginger; stir-fry for 1 minute until fragrant.

Return the tofu to the skillet. Pour the sauce over everything and stir gently. Bring to a simmer and cook for 2 minutes until the sauce thickens and coats the eggplant and tofu. Sprinkle with the green onion tops.

Fluff the rice with a fork. Divide the rice among plates, top with the eggplant and tofu mixture, and serve.