Prepare rice according to package directions. In a medium bowl, prepare the marinade by mixing chili paste, red pepper flakes, rice wine, soy sauce, sesame oil, vegan oyster sauce, broth, sugar, and white vinegar. Set aside.
In a large skillet over medium-high heat, cook tofu until golden brown, approximately 4 to 5 minutes per side. Press tofu with a large spatula to "dry fry" to remove the remaining liquid. Remove from skillet and add to the marinade. Let sit 20-30 min.
Return skillet to medium-high heat (with additional oil if needed). Add eggplant and fry until browned approximately 4 minutes. Remove from skillet. Add onions and peppers, stirfry approximately 3 minutes. Add garlic and ginger and continue to saute for 1 minute. Return eggplant and push vegetables to sides of skillet.
Pour marinade and tofu into the skillet, along with the green onions pushing tofu and onions to the sides of skillet with vegetables. Bring marinade to a boil. Combine cornstarch with 2 Tbsp water. Slowly stir cornstarch mixture into the skillet until thickened. Mix gently to coat with thickened sauce.
Serve over rice.