Large, two-inch-long sticks made from the eggplant.

Mix thoroughly after adding salt and vinegar to the eggplant chunks.

Place the eggplant slices in a single layer on paper towels after ten minutes to absorb any remaining liquid.

Large strips of eggplant should be cut, then they should be seeped-fried for two minutes over medium heat. In order to steam the eggplant, please refer to the text.

Tofu should be cut into 1-inch pieces before being deep-fried in oil over a medium-high heat until golden brown. Place aside.

In a tiny bowl, combine the seasonings

The wok is heated with oil. Garlic, ginger, dried chiles, and the white part of the spring onion should all be stir-fried until fragrant.

Wait until it returns to a boil before adding the sauce.

Bring the tofu and eggplant cubes back to the wok.

Stir-fry for 30 seconds over medium heat.

To serve, scatter some spring onions.