Chop the cauliflower into smaller pieces and pulse them in a food processor until it starts to form into a "rice."

Place 1 tablespoon of olive oil into a sauté pan over medium-high heat. When the pan is hot, add the cauliflower rice and stir. After about 3-4 minutes, add the sliced basil and stir. Cook for another minute (or until the cauliflower is cooked), season with soy sauce, and remove from heat.

Place 1 tablespoon of olive oil into another sauté pan over medium-high heat. Once the pan is hot, add the fragrants: onions, ginger, garlic, and chili pepper. Stir for about 2 minutes, until the onions start to turn translucent.

Add the eggplant and stir for a few minutes. The eggplant soaks up oil very quickly, so add another tablespoon of olive oil.

Reduce the heat to medium-low and stir in the sliced bell peppers, Chinese broccoli, and tofu and cook for several more minutes. I try not to add water or cover the pan when I'm stir-frying eggplant because it softens the eggplant too much. When the Chinese broccoli turns into a bright green, season the vegetables with the oyster sauce and salt. Remove the vegetables from heat.

Serve the vegetables with the cauliflower rice.