In a small bowl, whisk together all ingredients for the sauce.
Heat a large skillet over medium high heat and add oil to the skillet.
Toss tofu in cornstarch and when the skillet is hot, add the tofu and don't move it until you need to flip it to ensure a crispy crust. You can do all sides or just two sides - depends on how much time you have.
Once the tofu is crisped to your desired crispiness, put tofu on a wire metal rack on a baking sheet (so it stays crisp).
In the same skillet, add the eggplant, red bell peppers, and scallions. Cook until crisp tender then add the tofu back in.
Pour the sauce all over the top and it should start to thicken immediately. Reduce heat to medium low and continue to let simmer for about 5 minutes then remove from heat and serve!