Eggplant and Tofu Stir-Fry

Name: Eggplant and Tofu Stir-Fry
Ingredients: 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; kosher salt; 1/4 cup fresh basil leaves, torn

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INGREDIENTS

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1 cup long-grain white rice

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1/2 cup hoisin sauce

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3 tablespoons rice vinegar

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1 teaspoon cornstarch

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4 tablespoons canola oil

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1 pound firm tofu—drained, patted dry, and cut into 1-inch cubes

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1 small eggplant (about 1 3/4 pounds), cut into 1/2-inch pieces

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4 scallions, sliced, white and green parts separated

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2 cloves garlic, chopped

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1 red serrano or jalapeño chili, sliced

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kosher salt

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1/4 cup fresh basil leaves, torn

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