From My Bowl

1 Soak the Eggplant: Fill a large bowl most of the way with cold water, then mix in the salt. Transfer the eggplant slices into the water and submerge them completely, using a heavy plate or pot lid to weigh them down. Let soak for 15 minutes while you prep the sauce.
2 Stir Fry Sauce: Add the tamari or soy sauce, vinegar, sugar, five spice, pepper, cornstarch, and water to a small bowl or measuring glass. Whisk until the brown sugar has dissolved and the cornstarch is mixed in; set aside.
3 Coat the Eggplant: Drain the eggplant well and dry the soaking bowl. Transfer the eggplant to a clean kitchen towel and press until dry; return to the bowl and sprinkle the cornstarch on top. Toss the eggplant until it is equally coated in cornstarch; set aside.
4 Fry the Tofu: Warm a generous amount of oil in a stainless steel or cast iron pan or wok over medium heat (there should be about 1/4” of oil across the bottom of the pan). Add the tofu and pan-fry for about 3 to 5 minutes on each side, until golden. Transfer to a paper towel-lined plate and sprinkle with salt; set aside.
5 Fry the Eggplant: Add more oil to the pan if necessary; add the eggplant to the pan and quickly mix it to coat all sides with oil; pan-fry the eggplant for 8 to 10 minutes, stirring every 1 to 2 minutes. Remove from the pan and set aside.
6 Aromatics: Add more oil to the pan if necessary; add the garlic, ginger, and white parts of the green onion to the pan and sauté for 45 to 60s seconds.
7 Stir Fry: Return the tofu and eggplant to the pan. Give the stir fry sauce a final whisk and pour over the eggplant and tofu. Bring to a simmer and simmer for 5 to 7 minutes, stirring occasionally, until there is no sauce left at the bottom of the pan and the tofu and eggplant are evenly coated.
8 Serve & Store: Serve the eggplant and tofu over white rice and top with the remaining green onion and Thai basil, if using. Enjoy warm; leftovers will keep in the fridge for up to 5 days.