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.
Summer vegetable and tofu stirfry