Prepare the basmati rice according to package directions.

Chop the eggplant into 1-inch pieces.  Toss with one tablespoon of oil and place into the air fryer basket to cook at 400° F for 11 minutes, shaking the basket a few times (or stirring the eggplant) while cooking for even roasting.   If you do not have an air fryer, place the chopped eggplant on a baking sheet, toss with 1 tablespoon of olive oil, and roast in a 400° F oven for 25 minutes, stirring once while roasting.

For Crispy tofu, you need to remove all the liquid.  Remove the tofu from the package and squeeze gently with your hands to remove the liquid.  Wrap the tofu in paper towels and set a heavy skillet on top of the tofu to gently press it down for about 5-10 minutes for the liquid to be extracted.

Remove the paper towels and slice the tofu into 1-in pieces.  Set aside.

In a large non-stick skillet, heat 1 tablespoon of olive oil.  Saute the red bell pepper and the onions until soft.  Remove from the skillet to a plate and reserve to the side.

Add 1/2 tablespoon olive oil to the skillet and cook the tofu pieces until crispy on all sides.

Combine the tofu with red bell peppers, onions, roasted eggplant in the skillet.  Add the Open Nature Bulgogi cooking sauce and stir to coat.   Bring the mixture to a boil, then reduce to a simmer for 1 minute.  Season with freshly cracked black pepper and garnish with sliced green onions.

Serve over cooked rice and with sriracha if you like a little heat.