Eggplant (Aubergine), Summer Squash & Tofu Stew

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“An easy, tasty way to use squash and eggplant.”
READY IN:
20mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

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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