Eggplant and Tofu Stir-Fry

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

1. Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
3. Add the remaining 3 tablespoons of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.