Ginger Soy Glazed Eggplant and Tofu Bites

Cut eggplant into 2cm cubes. Toss with 1/2 tsp salt and let drain in a colander for 10 minutes to draw out bitterness. Pat very dry with paper towels.

Press tofu between clean towels under a weighted plate for 8 minutes. Cut into 2cm cubes and toss gently with remaining 1/2 tsp salt.

Finely mince the garlic. Grate the ginger to release its juices. Combine soy sauce, honey, ginger, and garlic in a small bowl and set aside.

Toss dried eggplant cubes in cornstarch until evenly coated. Heat 1 1/2 tbsp olive oil in a wide skillet over medium-high heat until oil shimmers.

Add eggplant in a single layer without crowding. Cook undisturbed for 3-4 minutes until golden on the underside, then toss and cook 2-3 minutes more until edges are caramelized and flesh is tender. Remove to a plate.

Toss tofu cubes in remaining cornstarch. Heat remaining 1 1/2 tbsp olive oil in the same skillet over medium-high heat.

Add tofu in a single layer. Sear 2-3 minutes per side until all sides are golden and crispy. Internal color should be light golden, not pale white.

Return eggplant to the skillet. Pour the ginger-soy glaze over everything and toss gently to coat evenly.

Cook 1-2 minutes, tossing constantly, until the glaze thickens and clings to the eggplant and tofu. Remove from heat immediately to prevent over-reduction.

Transfer to a serving dish. Serve warm over steamed white rice with a sprinkle of sesame seeds, if desired.