Prepare the Tofu: Press the tofu to remove excess moisture. Once pressed, cut the tofu into small cubes. Toss the cubes in cornstarch to coat them evenly.
Fry the Tofu: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the tofu and fry until golden brown and crispy on all sides. Remove from the skillet and set aside.
Cook the Eggplant: In the same skillet, add the remaining tablespoon of sesame oil. Add the eggplant and cook for about 5-7 minutes, until tender and lightly browned.
Make the Sauce: In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, garlic, ginger, and vegetable broth.
Combine Tofu and Eggplant: Add the fried tofu back into the skillet with the cooked eggplant. Pour the sauce over and stir to combine. Let it cook for another 3-5 minutes, allowing the flavors to meld and the sauce to thicken.
Garnish and Serve: Garnish with fresh cilantro and serve hot with steamed rice or noodles.
