INGREDIENTS
1
large Italian eggplant (, or 2 medium Japanese or Chinese eggplants)
1
green bell pepper (, thinly sliced)
1
red bell pepper (, thinly sliced)
1
yellow bell pepper (, thinly sliced)
1
white onion (, halved and thinly sliced)
14 oz
firm tofu (, block)
2 cloves
garlic (, minced)
4 tbsp
cooking oil (, such as coconut, grapeseed, or avocado)
basil leaves
4 1/2 tbsp
hoisin sauce (, see notes below for brand recommendations)
1/2 cup
tamari (, or soy sauce)
1/4 cup
water
2
teasp chili sauce (, such as Huy Fong Chili Sauce)
2
teasp corn starch