Peel and mince the garlic and ginger. Slice the white and light green portions of the green onions into 1”/2.5cm long pieces. Finely slice the dark green portions for garnishing.

Cut the eggplant into half lengthwise and 1/2”/12mm thick slices.

Cut tofu into large pieces about 1/2” x 2”/1cm x 5cm. Absorb any excess water with paper towels.

Toss tofu pieces with cornstarch.

Combine all the sauce ingredients in a bowl or large measuring cup. Whisk to blend or puree with an immersion blender for the finely possible chop on the garlic and ginger (not critical but makes a smoother sauce if having difficulty chopping ginger finely).

Heat 4 tbsp/60ml oil in a large frying pan or wok over medium. Add the tofu in a single layer.

Cook for 3-5 minutes until the tofu releases easily and is crispy. Flip and cook 3-4 minutes on the other side. Scoop out of pan and drain excess, leaving most of oil in pan.

Cook the eggplant slices in two batches in the remaining oil in the pan on medium heat. Place the eggplant in a single layer and flip when starting to brown, about 3 minutes per side. Add more oil as needed between batches.

Once all the eggplant has been browned on both sides (does not need to be fully soft or it will lose all shape when the sauce is added), pour off any excess oil and add all the eggplant and the white and light green portions of the onion. Cook for 1 minute, stirring regularly.

Pour in the sauce. Stir to distribute everything and cook for 2-3 minutes while the sauce steams off excess liquid.

Add the fried tofu, tossing to coat everything and cook for an addition 2 minutes until the sauce is slightly thickened and the tofu is warmed through again.

Remove from heat and add in the dark green portions of the onions. Serve immediately over rice.

Leftovers can be stored in the fridge for up to two days but the fried tofu will get tough as it sits.