Meanwhile, in a large nonstick skillet over medium-high heat add the tofu. Use dry-fry method to cook.
Add 1 tablespoon of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.
Tip: Give the hoisin mixture an extra whisk just before adding it to the skillet to redistribute the cornstarch.
Hands-On Time: 30m
Total Time: 30m