Cut all vegetables into similar chunks. Deep fry vegi nuggets and eggplants. Blanch cucumbers. Set aside.
In a heated wok, add canola oil and ginger, stir until fragrant. Add water, chili powder, bay leaf, black pepper, Vegi Tom Yum Paste, and salt. Stir. Add Tomatoes, eggplants, and vegi nuggets. Stir. Add potato starch to thicken. Dress with chopped celery on top.