Sizzling Pork and Eggplant Hiyayakko

Ingredients

• 2 16-oz. packages silken tofu
• 3 Tbsp. vegetable oil, divided
• 2 medium Chinese or Japanese eggplant (about 8 oz. total), cut into 3"-long pieces, quartered lengthwise
• 1 lb. ground pork
• 2 red Thai chiles, thinly sliced
• 4 garlic cloves, finely grated
• 1 2" piece ginger, scrubbed, finely grated
• 1 Tbsp. sugar
• 1 Tbsp. fish sauce
• 4 Tbsp. soy sauce, divided
• 3 Tbsp. unseasoned rice vinegar, divided
• Basil leaves (for serving)

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