• 1/2 cup (60g) cornstarch / cornflour
• salt and black pepper
• 300 g (10-ounces / about 2) Chinese / Japanese eggplant, trimmed and cut into 1-inch (2.5cm) chunks
• 1 (425g / 15-ounces) block extra firm tofu, drained and cut into 1-inch (2.5cm) pieces
• 2 to 3 tablespoons neutral oil such as vegetable or avocado
• 2 scallions thinly sliced
• toasted white sesame seeds to serve
• cooked rice to serve

Orange Sauce

• 1 tablespoon toasted sesame oil
• 1 yellow/brown onion halved and thinly sliced
• 2 garlic cloves grated
• 1- inch / 2.5cm (about 15 to 20g) piece ginger, grated
• 1/3 cup (80ml) orange juice (from 1 juicy orange)
• 1/4 cup (60ml) maple syrup, honey (or sugar)
• ½ teaspoon salt
• 3/4 cup (180ml) vegetable stock mixed with 1 tablespoon cornstarch