Cut off the top and bottom tips. For Italian eggplants, slice lengthwise into 3/4-inch slabs, then into 3/4-inch strips, then cut into 2 or 3 pieces diagonally. For Chinese or Japanese eggplants, halve lengthwise and cut diagonal 3/4-inch sections down both halves.

Heat 2 to 3 tablespoons oil in a large non-stick or stainless pan over medium. Add the eggplant and toss to coat. Add a little water, cover, and cook over low-medium, stirring every few minutes and adding a little more oil or water as needed, until tender but still holding its shape. Set aside in the pan.

Cut the tofu in half, press gently in a paper towel to remove excess liquid, then cut into 1/2-inch cubes. Pan-fry in 2 tablespoons oil over medium-high, turning frequently, until the water is cooked off and the tofu is lightly golden. Add to the eggplant.

In the same pan, heat 1 tablespoon oil over medium-high. Add the onions and bell peppers and saute until cooked but still crispy, adding the garlic halfway through. Add to the eggplant and tofu.

Whisk all the sauce ingredients until the cornstarch dissolves. Reheat the pan of eggplant, tofu, and veggies.

Add the sauce, lower the heat to low-medium, and mix frequently until it slightly thickens and coats everything, just a few minutes.

Turn off the heat and stir in freshly chopped basil. Serve hot over cooked quinoa or brown rice.