For the tofu:

• 14 ounce extra-firm tofu drained
• 1 tablespoon avocado oil
• 1/3 teaspoon freshly ground black pepper
• 1 tablespoon corn starch

For the aromatics:

• 1 bunch fresh chive chopped 1/4 inch
• 1 1/2 tablespoon fresh ginger grated

For the vegetables:

• 1 tablespoon avocado oil
• 3 carrot large, peeled and julienne-cut
• 4 head baby bok choy cut into 2 inch lengths
• 3 zucchini cut into 2 inch lengths about 1/2 inch wide

For the sauce:

• 1 tablespoon corn starch
• 3 tablespoon dry sherry or Shaoxing wine
• 1/3 cup vegetable broth
• 2 tablespoon gluten free soy sauce more or less to taste or dietary preference
• 3 tablespoon brown sugar
• 2 teaspoon sesame oil

• 1 eggplant large
• 2 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese divided
• 1/2 cup shredded provolone cheese divided
• 1/4 cup white mushroom chopped
• 1/4 cup onion chopped
• 1/2 cup bell pepper diced
• 1 tablespoon Italian seasoning

For the food processor:

• 2 cup fresh basil leaves firmly packed, about 4-6 bunches
• 6 tablespoon pine nuts
• 4 clove garlic finely chopped
• 1/2 teaspoon Kosher salt more or less to taste
• 2/3 cup extra virgin olive oil

Mix in by hand:

• 1/2 cup parmesan cheese grated, preferably Parmigiano Reggiano
• 1/4 cup pecorino Romano cheese grated