Sauce:

⅔ cup of broth, heated

3 tablespoons rice wine vinegar

3 tablespoons soy sauce

1 tablespoon brown sugar



Stir-fry

2 tablespoons sesame oil

3 Veggie Box garlic cloves, peeled and minced

1 Veggie box leek, diced

1 (16 oz) package extra firm tofu, cubed

Veggie Box broccoli, with the stem removed, peeled and diced

Veggie Box eggplant, cubed

3 tablespoons rice wine vinegar 3 tablespoons soy sauce 1 tablespoon brown sugar 2 tablespoons sesame oil 3 Veggie Box garlic cloves, peeled and minced 1 Veggie box leek, diced 1 (16 oz) package extra firm tofu, cubed

In a bowl, prepare the sauce by combining heated broth with rice vinegar, soy sauce, and brown sugar. Set aside. Heat sesame oil in a large skillet or wok on stovetop. Add minced garlic and diced onion and fry until onion becomes golden or translucent. Add cubed tofu and continue to cook 1–2 minutes until tofu starts to brown slightly. Add broccoli and stir-fry, stirring gently for about 2 minutes, adding more oil or broth if veggies begin to stick to pan. Add eggplant and keep sautéeing for 4–5 minutes, stirring to keep from sticking to pan bottom. Turn heat down to medium or a simmer. Stir the sauce you’ve prepared, and pour it into the pan. Continue to cook until the sauce thickens nicely. Serve over a bed of brown or white jasmine rice and enjoy.