1. In a small bowl, whisk together the vegetable broth, Bragg’s, rice vinegar, ginger, and sugar.
2. Press and cube the block of tofu. In a large skillet, brown the tofu in olive oil on all sides. Add oregano, parsley, garlic powder, and/or black pepper if desired. Place on a plate and set aside.
3. Cut the eggplant, onion, and cucumber in small pieces. Add the vegetables to the skillet and sauté in olive oil. Add oregano, parsley, garlic powder, and/or black pepper if desired.
4. Add in the tofu.
5. Reduce heat and add vegetable broth mixture. Whisk in cornstarch. Bring to a slow simmer and cook until thickened, stirring to prevent lumps. Add more cornstarch if you want the sauce to be thicker.