INGREDIENTS
1/4 cup
Basil, fresh leaves
1
Eggplant (about 1 3/4 pounds), small
2 cloves
Garlic
4
Scallions
1
Serrano or jalapeno chili, red
1 lb
Tofu, firm
1/2 cup
Hoisin sauce
1 cup
White rice, long-grain
1 tsp
Cornstarch
1
Kosher salt
4 tbsp
Canola oil
3 tbsp
Rice vinegar