1. Drain tofu 1 1/2 hours before preparing recipe by placing it in a tofu press and extracting the excess water.
2. Preheat oven to 400°F.
3. Cut tofu into small cubes and place on parchment-lined baking sheet. Bake for 25 minutes until dry and firm. Remove from oven and let cool.
4. As tofu is baking, cut eggplant into small sections about 3/4 inch thick.
5. Prepare the sauce by whisking water, tamari, Hoisin and chili sauce (if using). Add arrowroot and stir until it dissolves.
6. Add eggplant to non-stick skillet with a small amount of water and cook over medium-low about 15 minutes, stirring every 5 minutes.
7. Remove from pan and set aside.
8. Add onions to the same skillet. Cook until softened and lightly browned, then add peppers and cook until heated through but still crisp.
9. In the last few minutes, add minced garlic. Stir regularly as vegetables cook, adding a few drops of water as needed if sticking occurs.
10. Turn heat up to medium. Add tofu, eggplant, and sauce, then stir.
11. After sauce has heated up, turn down to medium-low and cook until sauce thickens and has coated the tofu and vegetables.
12. Remove from heat and add basil leaves. Serve with a side of wild rice.

Notes: Hoisin sauce and chili sauce are listed as optional because of their high sodium content.  Homemade Hoisin and chili sauce are good alternatives to high sodium store-bought sauces.