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Summer vegetable and tofu stirfry

07 Sep

I admit that this doesn’t make for the prettiest picture, but it was a delicious way to eat eggplant, onion, carrot and summer squash! I added some tofu for a filling vegetarian/vegan dinner. I always make my own sauce. I think the pre-made ones are usually too sweet, and this lets me adjust it how I like it. This time I went a little overboard on the rice wine vinegar, oops, but it was fine mixed with everything else and toned down by some brown sugar.

Eggplant Tofu stirfry

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Posted by on September 7, 2014 in Using ingredients

 

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