1 cup long-grain white rice
1/2 cup hoisin sauce
3 tablespoons rice vinegar
1 teaspoon cornstarch
4 tablespoons canola oil
1 pound firm tofu—drained, patted dry, and cut into 1-inch cubes
1 small eggplant (about 1 3/4 pounds), cut into 1/2-inch pieces
4 scallions, sliced, white and green parts separated
2 cloves garlic, chopped
1 red serrano or jalapeño chili, sliced
1/4 cup fresh basil leaves, torn
Prepare the rice as stated by the package directions.
In a small bowl, mix together the hoisin, vinegar, and cornstarch.
Meanwhile, heat a tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the tofu, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate. and set aside.
Add the remaining 3 tablespoons of oil to the skillet. Saute the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook until the eggplant is tender, 8 to 10 minutes.
Pour in hoisin mixture and toss gently the tofu and scallion greens. Cook until the sauce is thickened, 1 to 2 minutes.
Serve with the rice and top with the basil.