For dinner tonight I made a very tasty Asian dish from Vegan Junk Food:225 Sinful Snacks that are Good for the Soul, a book by Lane Gold that I got for free for my Kindle app. You can see a copy of the recipe here. I made the following changes: skipped the noodles and cut the brown sugar in half in an attempt to be healthy, used a small sprinkle of crushed red pepper flakes instead of a red chili pepper because we can’t handle spicy stuff, skimped a little on the grated ginger since Robbie isn’t a big fan, and added two zucchini because zucchini is awesome.
Robbie and I both really enjoyed it. The sauce tastes a lot like the sauce on the stir-fry veggies we get as a side with the gigantic vegetarian hummus wrap at Prime Bar, but better because there’s tofu and it’s not make-your-nose-run spicy. 10/10 would make again!