INGREDIENTS
1/3 cup
balsamic vinegar
1/4 cup
maple syrup
1 tbsp
soy sauce
2 tsps
ginger
1
garlic clove
1 tsp
miso paste
1 tsp
rice wine vinegar
1/3 cup
water
2 tsps
oil
16 ozs
tofu
1 lb
japanese eggplant
1/4 cup
scallions
1
garlic clove
1 serving
rice