Prepare the sauce - Whisk together the sauce ingredients in a bowl until well-combined and set it aside.
Make the batter by whisking together all-purpose flour, rice flour, salt, pepper, and water in a bowl until no large lumps appear. The batter should be thick enough to coat the eggplant without much dripping.
Next, prepare the vegetables. Chop the green onions and separate the white and green parts. Then, cut the tomatoes into wedges.
Now, preheat the air fryer to 390°F (~200°C) for 3 minutes. While waiting, prepare the eggplant. Peel off the skin and cut the eggplant into bite-sized pieces using the roll-cut (roll-knife) method.
When the air fryer is ready, grease the inner rack. Dip eggplant in the batter, shake off excess, and place them in the air fryer, slightly apart. Air fry for 3 minutes, then pause the air fryer. Remove and brush the eggplant's top with a thin layer of oil and air fry for another 3 minutes or so until golden brown. Air fry in batches if needed.
To cook the sauce, heat a large wok with a tablespoon of oil. Sauté garlic and green onion top until fragrant. Add the tomatoes and cook until they release their juice. If your tomato is hard, add ¼ cup water and cook to soften them.
Add in the sauce and bring the mixture to a boil. Taste test and season accordingly.
Once you add the eggplant, quickly toss until all the eggplant is coated with sauce. Sprinkle with green onions. Serve hot with a bowl of warm rice.