Remove the tofu from the package, drain water, and press tofu for 20 minutes. Wash the eggplant. Cut into small cubes, and toss with ⅓ cup of corn starch, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Set aside.
Add 1 teaspoon of sesame oil to a large saucepan on medium heat. Add the eggplant to the pan in a single layer. Cook for 3 minutes on all sides or until golden brown and crispy. Transfer the cooked eggplant to a bowl, and set aside.
Once the tofu has been pressed, cut it into small cubes. Toss with ⅓ cup of corn starch, ¼ teaspoon salt, and ¼ teaspoon pepper.
Using the same sauté pan as the eggplant, add an additional teaspoon of sesame oil, then add the cubed tofu in a single layer. Cook over medium heat for about 3 minutes on all sides or until golden brown. Transfer the tofu from the pan after it's cooked.
In a small bowl, whisk together the vegetable stock, soy sauce, rice wine vinegar, lemon juice, and 2 tablespoon of corn starch. Set aside.
Using the same pan, add 1 teaspoon of sesame oil, minced garlic, ginger paste, and harissa. Cook for about 1 minute over low-medium heat until fragrant. Pour in the sauce and whisk together for about 1 minute or until the sauce thickens.
Add in the cooked eggplant and tofu. Toss in the sauce.
Serve with a side of cooked rice, and top with fresh chopped cilantro. Enjoy!