Eggplant And Tofu Stir Fry
[Vegan]

For the Marinade:

• 1-inch piece fresh ginger root, peeled and grated
• 6 garlic cloves, minced
• 1/4 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

For the Tofu:

• 2 14-ounce blocks extra firm tofu
• 1/3 cup liquid aminos or soy sauce
• 1 tablespoon vegan hoisin sauce
• 1 tablespoon seasoned rice vinegar
• 1/2 tablespoon coconut sugar
• A dash of Sriracha

For the Sauce:

• 3/4 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
• 1/2 teaspoon sriracha
• 1 tablespoon tomato paste
• Red chili flakes and scallions (optional)