Press the tofu by wrapping in paper towels , and set something heavy on top (like a cast iron pan or a few heavy books). Let it sit for an hour, if possible.
Slice the pressed tofu into 1/2 inch cubes. Add corn starch and tofu into a bowl. Toss to lightly coat the tofu.
In a large skillet, heat the oil in the pan over medium-high heat. Add the tofu in a single layer. Let cook for 2-3 minutes on one side, then carefully flip the pieces with a spatula and cook for a few more minutes on each side, until the tofu are golden and crispy on all sides. Remove from the pan and set on a plate.
heat the oil in the pan over medium-high heat, add the eggplant and cook about 1 minutes, remove from the pan.
In the hot pan, add the garlic, red pepper flakes, celery, salt and the Soy Sauce. and stir constantly.
Add the crispy tofu and eggplant stir, cook about 2-3 minutes. then turn off the heat.
Garnish with green onion, parsley