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1
In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper.
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2
Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside.
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3
Repeat the process with the tofu.
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4
Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers.
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5
Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side.
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6
Transfer to a paper-towel-lined plate to drain.
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7
Repeat with the remaining eggplant and the tofu.
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8
In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
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9
Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs.
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10
Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat.
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11
Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic.
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12
Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer.
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13
Simmer until slightly thickened, 2 to 3 minutes.
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14
Add the cooked eggplant and tofu to the skillet and toss gently to combine.
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15
Stir in the sesame oil and remove from the heat.
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16
Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.
