Bring water to a boil, then stir in the rice and salt. Cook according to the package instructions.
Press the tofu using a heavy object or tofu press, for 20 to 30 minutes, to get rid of the excess moisture. Cut the tofu into strips.
Similar to tofu, cut the eggplant into small strips. Transfer them to a bowl and mix well with salt. Allow to soak for at least 15 minutes, while you proceed with the next steps.
Mix together the soy sauce, rice vinegar, water, cornstarch and maple syrup. Set aside.
Heat only a little cooking oil in a large non-stick pan over medium-high heat. Add the tofu strips in a single layer and cook for about 3 minutes per side. Remove from the pan and set side.
Rinse and pat dry the eggplant strips and then, sprinkle with cornstarch. Now fry the eggplant strips for about 5 - 8 minutes, until the inside turns soft. Remove from the pan and set side.
To the same pan, add the ginger, garlic and chili and roast for a few seconds, until fragrant, stirring frequently. Add the fried tofu strips and eggplant back to the pan. Pour the sauce over and stir immediately until the sauce thickens and the strips are well coated.
Serve on top of rice and sprinkle with sesame seeds and chopped onions.