Cut the tofu in squares and then cut them in triangles. Trim the ends off of the green beans.
½ block tofu
Peel the eggplant skin in stripes. This makes the eggplant less chewy and some of the skin prevents the eggplant from being too mushy. Slice the eggplant diagonally in 2 inch pieces.
½ pack green beans
Add 1 cup corn starch on the plate. Gently press the eggplant and tofu on the cornstarch. Make sure you get all sides.
1 cup corn starch, ½ pack green beans
Add 2 cups of oil in a large pot. Heat the pot to medium heat. Check if oil is hot enough when you add a chopstick or wooden spoon in the oil and you see bubbles come up. Alternatively, you can wait until oil is at 350 degrees Fahrenheit.
2 chinese eggplant
Fry the tofu for 4-5 minutes or until tofu is golden brown and crispy. Fry the eggplant on both sides for 2 minutes. Fry the green beans for 4-5 minutes until they wrinkle. The eggplant, tofu and green beans soak up lots of oil so make sure to dab everything with paper towels to soak up the oil.
½ block tofu, ½ pack green beans, 2 chinese eggplant
To make the sauce, you will need 2 tablespoon fermented black beans. Gently wash them with water 1-2 times. In a bowl, mix together fermented black beans, 1 cup water, 1/2 teaspoon salt, 1/2 teaspoon sugar, 2 tablespoon soy sauce, 1 tablespoon vegetarian oyster sauce, and 1 teaspoon corn starch. Mix until the corn starch is not clumpy.
1 cup water, ½ teaspoon salt, ½ teaspoon sugar, 2 tablespoon soy sauce, 1 tablespoon vegetarian oyster sauce, 1 teaspoon corn starch
Slice onion and mince garlic. Heat pan to medium heat and add 1/2 tablespoon oil. Saute onion and garlic for 2 minutes. Add fried eggplant, green beans and sauce. Cook for 1 minute and add fried tofu. Mix together until sauce has thickened and coated all the ingredients.
½ tablespoon corn oil, 1 small onion, 9 garlic cloves, fried tofu, green beans, eggplant
This is traditionally cooked or added in a clay pot. You can put it in a clay pot or serve as is with white rice. Hope you enjoy!