Snapshots of life and crafts on our little homestead

Spicy eggplant and tofu

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We have finally arrived at the Time in the growing season hat we can eat mainly out of our gardens. This morning I picked eggplant, sweet peppers, green beans, tomatoes and onions. A number of the fresh veggies noted earlier, and a block of tofu made by a local farm were used to create a Sriracha-spiced Stir-Fried tofu with eggplant and  red bell peppers for dinner. There is nothing quite like the taste of garden ripened produce to make a very memorable meal.

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If you would like to try this dish the base recipe can be found on Kalyn’s blog.

I made some minor adjustments to her recipe to fit what I had available in my gardens. I replaced the Thai basil with fresh Italian basil, the green onion with a freshly picked shallot, peanut oil with canola oil, and stevia with maple syrup. I also sliced the fried garlic and added it back to the dish at the same time as the sauce was added,

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