Crispy Szechuan Style Eggplant and Tofu

Ingredients

• 2/3 cup plus 2 teaspoons cornstarch
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium eggplant, peeled and cut into 3/4-inch cubes
• 1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
• 1 tablespoon peanut oil, plus more for frying
• 1/4 cup chicken stock
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons sugar
• 1 teaspoon lime juice
• 1 tablespoon grated peeled fresh ginger
• 3 Thai bird chiles, minced, or as desired
• 2 cloves garlic, grated on a rasp
• 1 tablespoon toasted sesame oil
• Cooked white rice, for serving
• Chopped fresh cilantro, for garnish

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