Eggplant, Tofu & Red Pepper Stir-Fry With Rice

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1 teaspoon cornstarch

2 tablespoons soy sauce

2 tablespoons dry white wine, sherry, or unseasoned rice wine vinegar

6 tablespoons corn oil or other light oil

4 garlic cloves, minced

4 serrano chiles, stemmed, seeded and minced

1 large sweet red pepper, deribbed and cut into 1-inch cubes

1 large eggplant, cut into 1-inch cubes

14 ounces extra-firm tofu, cut into 1-inch cubes and drained

1/4 cup chopped cilantro

1 tablespoon toasted sesame seeds (see note)

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