Prepare the eggplant, green onion, and tofu by cutting them into bite-sized pieces. If using plain tofu, pan-fry it to prevent crumbling.

Make scallion oil by adding chopped green onion and coconut oil to a cold pan. Heat gently on low until the aroma develops and the onion turns golden.

Add the eggplant to the pan and stir-fry until softened.

Add the pan-fried tofu to the mixture and continue stir-frying.

Mix the seasoning ingredients with half a cup of water to create a sauce.

Pour the sauce into the pan and bring it to a boil. Ensure the ingredients are partially submerged in the sauce.