Press the tofu for at least 10 minutes to remove excess moisture, then crumble it into a bowl with your hands or a fork until it resembles coarse grains.

Puncture each eggplant four or five times with a fork to prevent bursting. Place in a covered microwave-safe dish and cook on high for 2 minutes, flip the eggplants over, and cook for another 2 minutes until the skins are wrinkled and the flesh is tender. Alternatively, boil the whole eggplants in a large pot of water for about 6 minutes.

Whisk the vegetable stock, hoisin, cornstarch, sriracha, brown sugar, garlic, sesame oil, Shaoxing wine, and soy sauce in a medium bowl until the cornstarch is completely dissolved.

Heat the neutral oil in a large skillet or wok over medium-high heat until the oil shimmers. Sauté the onion, ginger, and Szechuan pepper until the onion is translucent and fragrant, about 2 minutes.

Add the crumbled tofu, carrot, bell pepper, mushrooms, and scallions to the pan. Cook for 4 minutes until the vegetables are tender, then continue cooking for another 2 minutes, turning frequently, until the tofu is lightly golden and has a texture similar to browned minced meat.

Give the sauce a quick stir to recombine the starch, then reduce the heat to medium and pour it into the pan. Stir well until the sauce thickens and forms a glossy glaze over the filling, about 2 minutes.

Slice each eggplant lengthwise down the middle and gently pry the sides apart. Scoop a generous amount of filling into each cavity and garnish with extra scallions and chiles. Serve hot with rice or noodles.