Instructions

• Press the tofu: drain, wrap the 10 oz firm tofu in paper towels or a clean kitchen towel, place a weight on top, and press for about 10–15 minutes to remove excess moisture.
• While the tofu presses, wash the 10 oz eggplant and the bell pepper. Cut the eggplant (with peel on) into larger chunks and cut the bell pepper into similarly sized larger chunks.
• Cut the pressed tofu into small thick triangles. Peel and mince 1 Tbsp ginger and 1 Tbsp garlic.
• Make the sauce: in a small bowl whisk together 1 Tbsp Sriracha, 1 Tbsp sesame oil, 1 Tbsp rice vinegar, 2 Tbsp soy sauce (or tamari), 2 Tbsp sweet chili sauce, 1 Tbsp hoisin sauce, and the 1/2 cup veggie broth. In a separate small bowl, whisk the 1 Tbsp cornstarch with 1 Tbsp of that sauce mixture until smooth; set both bowls aside.
• Heat a large skillet or wok over medium-high heat. Add 2 Tbsp vegetable oil. Season the tofu pieces with the 1/4 tsp salt and 1/8 tsp black pepper. Add the tofu to the hot pan and fry, turning occasionally, for 6–8 minutes until all sides are golden brown and crispy. Transfer the tofu to a plate lined with paper towels to drain.
• In the same pan, add the remaining 1 Tbsp vegetable oil and reduce heat to medium. Add the minced garlic and ginger and sauté for about 1 minute, stirring, until fragrant (do not let them burn).
• Increase heat to high, add the eggplant and bell pepper chunks, and stir-fry 6–8 minutes until the vegetables are tender and beginning to brown.
• Pour the prepared sauce (from step 4) into the pan with the vegetables, stir once, then immediately add the cornstarch slurry you set aside. Stir constantly for 2–3 minutes over high heat until the sauce thickens and glazes the vegetables.
• Return the fried tofu to the pan, gently toss to coat with the sauce, and heat through for about 1–2 minutes. Remove from heat and serve.