Heat oil in a pan on a medium pan, once oil is hot, add julienned ginger, green chilis, minced garlic and sauté for a minute or until garlic turned little brown.

Now, add cubed onions and stir fry for 1 to 2 minutes on high heat, they should remain crunchy.

Then add cubed bell pepper and stir fry along with onions for another minute, try not to overcook them to maintain the crunch.

Now, add air fried eggplant and tofu to stir fried vegetables and give a quick mix.

Next, stir in the prepared sauce mixture and stir to coat the eggplant and veggies, lower the heat to avoid overcooking.

In a small bowl, whisk the cornstarch into ¼ cup water, making sure the cornstarch is fully dissolved, then add it to the pan and stir gently until the sauce is thickened, about 30 – 40 seconds.

Turn of the heat and let the eggplant and veggies cool down for a minute, then toss in the basil and fold it carefully into the eggplant. You just want basil to wilt a little.

Serve immediately with some hot fried rice as a one-dish meal, or on a small plate as a vegetable side dish to be eaten with other foods.