Eggplant (Aubergine), Summer Squash & Tofu Stew
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
3
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
- Bring broth or water to boil in a small saucepan.
- Meanwhile, chop the vegetables and tofu into 3/4 inch cubes.
- Combine all ingredients except cornstarch in the pan and cook until the vegetables have reached their desired tenderness.
- If using cornstarch, add it immediately before removing from heat.
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RECIPE SUBMITTED BY
I'm a vegetarian juggler. There's more...