Thai Eggplant Stir Fry - Plant-Based Life Foundation

Ingredients

• 14 ounces tofu, extra firm, pressed
• 2 Chinese or Japanese eggplants
• 1 cup white onion, thinly sliced
• 1 cup green bell pepper, thinly sliced
• 1 cup red bell pepper, thinly sliced
• 1 cup yellow bell pepper, thinly sliced
• 2 tsp garlic, fresh, minced
• Basil, fresh, to taste
• 1/2 cup water
• 1/4 cup tamari, low-sodium
• 1 tbsp Hoisin sauce (optional)
• 1 tsp chili sauce (optional)
• 2 tsp arrowroot or corn starch