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	Recipe

VEGETABLE AND TOFU STIR FRY

INGREDIENTS (serves 4)

• 1 block momen tofu
• 1 zuchini
• 2 eggplants
• scallions (white part only, 5 cm lengths)
• 1 ginger root
• a [1 tablespoon sugar, 5 tablespoons chicken bouillon, 2 1/2 tablespoons red miso, 2 1/2 tablespoons "tobanjan" (Korean chili sauce), 1/2 teaspoon soy sauce, 1 teaspoon potato starch, 2 teaspoons vinegar]
• 20 grams "shibazuke" (pickled daikon radish), cut in julienne strips
• salad oil

1. Squeeze water gently from tofu; cut into 2 cm cubes
2. Finely chop scallions and gingeroot
3. Cut the zuchini and eggplant into 1 cm rounds and stir fry
4. Heat oil in a pan and cook (2); add (a) and (1); stir fry. When (a) has partly cooked down, add (3) and cook a bit more
5. Arrange on a plate with the "shibazuke".