Garlic eggplant and tofu stir-fry

Ingredients

• 1 1/2 cups jasmine rice
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp chili garlic sauce
• 2 tsp cornstarch
• 1/4 cup vegetable oil, divided
• 1 (14 oz) block extra-firm tofu, drained and cubed
• 2 lb eggplant, cut into thick sticks
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 4 scallions, sliced, white and green parts separated

Steps

1. Cook the rice according to the package directions.
2. Stir together the soy sauce, vinegar, sugar, chili garlic sauce, cornstarch and 1/2 cup of water.
3. Heat 2 tbsp of the oil in a wok or large skillet over medium-high heat. Brown the tofu for 6 to 8 minutes, turning. Move it to a plate.
4. Add the rest of the oil and the eggplant. Cover and cook for 8 to 10 minutes, stirring now and then, until soft and browned.
5. Add the garlic, ginger and scallion whites and stir for 1 minute.
6. Pour in the sauce, return the tofu and toss for 1 to 2 minutes, until glossy.
7. Scatter the scallion greens over the top and serve with the rice.