Drain the tofu and put it on a double layer of paper towels on a cutting board, then put another double layer of paper towels on top of the tofu. Press down with the palm of your hand to press water out of the tofu so it's absorbed by the towels. Discard towels and cut tofu into squares slightly over 1 inch square.
While tofu drains, cut eggplant into slightly-diagonal slices about 1 inch thick, cut the bell pepper into thin strips, thinly slice green onion, and wash basil leaves. Mix sauce ingredients.
Heat a dry wok over high heat for about one minute, add 2 tablespoons of the oil and heat one minute more, then add the garlic cloves and cook just until they are fragrant, about 30-45 seconds. (Don't let the garlic brown.) Remove garlic and reserve to add in at the end.
Add the tofu cubes, laying each on one of the larger sides so the tofu is in a single layer. Cook over medium-high heat, turning as needed, until the tofu is well-browned on all sides. (Pay close attention to keep the tofu turned so it doesn't burn. We use a pair of long-handled tongs for this.) Remove browned tofu to a plate while you cook the vegetables.
Add the other tablespoon of oil and heat for about a minute, then add the eggplant slices and stir-fry about 4 minutes, or just until the eggplant is just starting to soften and brown. Add pepper strips and stir-fry about 2 minutes more. Add the browned tofu pieces back into the wok and cook for 1 minute to be sure the tofu is hot. Mix all of the ingredients for the sauce in a small bowl while your tofu and vegetables cook.
Add the sauce to the wok and cook the mixture for 2-3 minutes, stirring often so all the pieces of tofu and the vegetables get well-glazed with the sauce. Add the sliced green onions and basil and cook about 1 minute more. Serve hot over a plate of Lundberg Organic Short Grain Brown Rice.