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This recipe is based on one in Deborah Madisons "Vegetarian Cooking for Everyone" and I use it nearly weekly. It's simple and easy. It has a nice balance of tangy and peanutty and is delicious on steamed broccoli, raw red bell pepper, pan seared tofu and soba noodles. Please enjoy:-)
Units: US | Metric
Serving Size: 1 (88 g)
Servings Per Recipe: 4
The following items or measurements are not included:
seasoned rice vinegar