Szechuan Eggplant Stirfry

INGREDIENTS

3 Asian eggplants, about 2 pounds
1/2 package extra firm tofu, drained, and cut into cubes
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup vegetable broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
Thai holy basil leaves, for garnish

DIRECTIONS

Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant and tofu, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant and tofu to a side platter and cook the remaining eggplant and tofu in same manner, adding more oil, if needed.

After all the eggplant and tofu are out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant and tofu back in the pan, tossing quickly, until the sauce is absorbed. Garnish with Thai basil, and serve.