Garlic Tofu and Japanese Eggplant

Ingredients:
-1 T canola oil
-1 pound extra-firm tofu, drained cut into 1-1.5" long strips* (see note)
-3 Japanese eggplants, cut into 2" long strips
-1 medium onion, coarsely chopped
-4 large cloves of garlic, peeled and pressed
-2-3 T Soy Vay Veri Veri Teriyaki** (see note)
-1 T water
-1 bunch fresh basil, chopped

Heat the canola oil in a large non-stick skillet. Add the tofu and cook on one side until it is golden. Carefully flip over each piece individually and cook on other side for a few minutes until golden. When you're confident that the tofu won't crumble, add the garlic and onion and sauté until the onion is glassy. Add the teriyaki sauce and sauté for one minute. Add the eggplant strips and water and stir well. Sauté until the eggplant is thoroughly cooked (you should be able to bite through the peel). Add the basil, stir, and leave on low heat for 3-5 minutes. Serve with Jasmine rice.

*I used Trader Joe's extra-firm tofu and found it to be much firmer and tougher than other "extra-firm" versions I've used in the past, such as Nasoya.
**Other teriyaki sauces just don't measure up! This really is the only sauce you need: it has tons of sesame seeds, garlic, and ginger.