Eggplant (Aubergine), Summer Squash & Tofu Stew |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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An easy, tasty way to use squash and eggplant. Ingredients:
3/4 cup vegetable broth or 3/4 cup water |
1 small eggplant |
1 zucchini |
1 yellow squash |
1 small onion |
2 ounces tofu |
2 teaspoons soy sauce |
1 tablespoon rice or 1 tablespoon other mild vinegar |
1/4 teaspoon crushed red pepper flakes |
1/2 teaspoon powdered ginger or 1 teaspoon minced fresh ginger |
1 teaspoon cornstarch, dissolved in (optional) |
2 tablespoons cold water |
Directions:
1. Bring broth or water to boil in a small saucepan.
2. Meanwhile, chop the vegetables and tofu into 3/4 inch cubes.
3. Combine all ingredients except cornstarch in the pan and cook until the vegetables have reached their desired tenderness.
4. If using cornstarch, add it immediately before removing from heat.
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