Hoisin, rice vinegar, and sliced chilies give this eggplant and tofu stir-fry a lively kick.
In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Photo: José Picayo
Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes.
Transfer to a plate.
Add the remaining 3 tablespoons of oil to the skillet.
Add the eggplant, scallion whites, garlic, chili, and 14 teaspoon salt.
Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes.
Serve with the rice and sprinkle with the basil.
2,000 calories a day is used for general nutrition advice.
