I kind of sort of forgot to soak and cook the chickpeas for the dinner I’d planned to make so we had to do a last minute substitution. Thankfully, we’d done something we rarely do and picked up one of those packages of baked teriyaki tofu. We had some odds and ends veggies (usual suspects – broccoli, bell pepper, shallot, onion, carrots, garlic) on hand so a stir-fry was born. Seth was in charge of this one while I did some other stuff around the house. Honestly, he really should do all of the stir-frys because he’s so much better than I am at it. I have a problem with getting the veggies cooked, but not letting them get too soft. Seth does it perfectly. I whipped up a quick sauce for it (at Seth’s suggestion), just to give it a little flavor. I didn’t write it down, but I think it was basically tamari, a little white miso, garlic-chili sauce, grated ginger, some pressed garlic and a tiny bit of sweet chili sauce. I have to say it was really tasty and next time I do it, I’ll write down what I did.
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