Eggplant and Tofu Stir Fry Recipe

Ingredients

• 1 cup long-grain white rice
• ½ 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
• kosher salt
• ¼ cup fresh basil leaves, torn

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