Tofu & Eggplant Stir Fry with Basmati Rice

Directions

1. Rinse the basmati rice under cold water until the water runs clear, then drain and transfer to a small saucepan. Add salt and enough water, bring to a boil over high heat, then reduce to a simmer.
2. Wash and dry all produce, including the basil, garlic, eggplant, and tofu.
3. Strip basil leaves from the stems, chop the leaves roughly, and set aside in a small bowl.
4. When the liquid is boiling, cover the pan and let the rice cook until absorbed, about 15 to 18 minutes. Remove from heat and keep covered for 5 minutes.
5. Trim the garlic ends, peel, and mince or press the cloves. Transfer to a small bowl.
6. Preheat a skillet over medium-high heat.
7. Pat the tofu dry and cut into ¾-inch cubes; place on paper towels to remove excess moisture.
8. Once the skillet is hot, add virgin coconut oil and swirl to coat the bottom.
9. Add the tofu and cook, turning occasionally, until golden brown, about 8 to 10 minutes. Transfer the tofu to a bowl.
10. Trim the eggplant ends and dice into ¾-inch cubes.
11. Add a bit more coconut oil to the skillet, then the garlic; cook until fragrant, 15 to 30 seconds.
12. Add the eggplant and cook, stirring occasionally, until tender, about 6 to 8 minutes.
13. In a medium bowl whisk together water, soy sauce, rice vinegar, honey, toasted sesame oil, cornstarch, and crushed red pepper.
14. Return the tofu and about three-quarters of the basil to the skillet, pour in the sauce, and cook until the mixture thickens and everything is coated, 1 to 2 minutes.
15. Uncover the rice and fluff with a fork.
16. To serve, divide the rice among plates, top with the stir-fry, and garnish with the remaining basil.