Eggplant (aubergine), Summer Squash & Tofu Stew

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 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

Recipe

• 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.