This is our favorite dish to order at Thai restaurants. Our efforts have not resulted in a comparable dish thus far. I think that since we only use two teaspoons of oil has a lot to do with it. We marinated the tofu in nuoc cham, a lime/fish sauce vinaigrette, and reserved some for steaming at the end of stir-frying. Since we used fish sauce I cannot call this vegan/vegetarian but I think if we switched to a lime/soy vinaigrette the dish would still be good. I used a spicy Thai chile in the marinade and also a fairly spicy pepper in the stir-fry as well as a red bell pepper. The tofu gets browned first followed by the eggplant, onion, and peppers. Then they were steamed briefly in the residual marinade and served over rice. Some of the basil was stirred in at the end and the rest was used as garnish.