Sichuan eggplant with tofu

This recipe is an adaptation of my favorite thing to order at a Sichuan restaurant, an eggplant dish usually made with ground pork. Since I am pescatarian, I use tofu instead, either slicing it thinly or tearing it up to resemble ground pork. This recipe yields tender eggplant and tofu with a glossy, sweet, spicy, and funky sauce.

The key to this recipe is my new obsession, spicy doubanjiang, or Sichuan spicy bean paste. In some ways, it's a Sichuan parallel to my beloved Korean gochujang. You could substitute this, although gochujang is more sweet. This chili bean paste is packed with flavor. It's fermented, funky, umami, and medium-spicy. I also use it in my silken tofu with spicy sauce. I use the Lee Kum Kee brand, which I can find in my local Asian store or on Amazon. I plan to always have it in my refrigerator.

Ingredients
2 T neutral oil
1-1.5 lbs eggplants, preferably Asian eggplants, cut into batons 3/4 inch thick and 2 inches long

1 box extra firm tofu, drained, blotted and torn or grated into bite-sized pieces

Sauce
1/2 cup water
1 T cornstarch
2 T spicy doubanjiang or gochujang
1 T soy sauce
1 T rice wine vinegar
1 T black vinegar (if you don't have this, substitute with more rice wine vinegar)
2 t sugar
2 t sesame oil
2 t garlic, minced
2 t ginger, minced

Garnish (optional)
green onions
chili crisp

Fry the tofu crumbles in 1 T oil in a wok or large cast iron skillet about 5 minutes, stirring occasionally, until browned and crispy. Remove and set aside.

Fry the eggplant in oil in a wok or large cast iron skillet about 5-7 minutes, turning once during cooking. Eggplant should be a bit golden, but it's ok if it's not cooked all the way through.

Add tofu, pour in sauce, stir gently, and bring to a simmer. Simmer until eggplant is cooked through, 1-3 minutes. Serves 4 with rice.