Trim the stem, halve the eggplant lengthwise, then lay a chopstick along each side as a depth guard. Cut fine grooves down the flesh and repeat on an angle to make a crosshatch. Slice into short bite-sized segments.

Heat 1 tbsp oil in a wide pan over medium-high heat and toss the eggplant so every surface is coated. Add water to halfway up the eggplant, cover, and cook 4 minutes. Lift out with a slotted spoon and discard the water.

Add the remaining 1 tbsp oil to the pan with the sliced dried tofu (and vegan meatball, if using). Fry, turning, until the edges turn light golden, about 2 minutes.

Add the red bell pepper and chili and stir 30 seconds. Add 1 tbsp Hai Shan sauce and 1 tbsp soy sauce and toss to coat, keeping the heat high so the sauce thickens rather than simmers.

Return the eggplant and toss 40-60 seconds so the grooves absorb the sauce. Do not add water. Turn off the heat, add the Thai basil, and toss until just wilted.

Slide onto a warm plate, spoon the pan juices over the top, and serve immediately with steamed white rice.