Eggplant and Tofu Stir Fry [Vegan]

l have been trying to follow a healthier lifestyle for the last 2 years, trying at all costs to avoid processed foods. l love creating and adapting raw food dishes.

subheading: FOR THE MARINADE:

1-inch piece fresh ginger root, peeled and grated

6 garlic cloves, minced

¼ cup, plus 3 tablespoons vegetable broth, divided

3 Chinese eggplants, cut in half then into 1-inch strips

3 zucchinis, cut in half then into 1-inch strips

3 bunches bok choy, separated and cut in fourths into strips

1 head broccoli, cut into individual florets

1 tomato, diced small

3 scallions, finely chopped

Red pepper flakes

subheading: FOR THE TOFU:

2 14-ounce blocks extra firm tofu

⅓ cup liquid aminos or soy sauce

1 tablespoon vegan hoisin sauce

1 tablespoon seasoned rice vinegar

½ tablespoon coconut sugar

A dash of Sriracha

subheading: FOR THE SAUCE:

¾ cup vegetable broth

3 tablespoons liquid aminos, or soy sauce

3 tablespoons seasoned rice vinegar

1 tablespoon coconut sugar

1 tablespoon vegan hoisin sauce

1 tablespoon flour of choice

½ teaspoon sriracha

1 tablespoon tomato paste

Red chili flakes and scallions (optional)

Directions at onegreenplanet.org

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