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Another great recipe from our local organic box. I usually cheat and use store-bought sauces (mostly from Trader Joe's), but this time I decided to make the sauce from scratch. (It helps to have a well-stocked cupboard.)
I decided to make this vegetarian, so I used extra firm tofu instead of chicken and veggie stock instead of chicken stock. Didn't feel like anything is missing. I also left out the chili sauce and hot pepper sauce because Yelena doesn't like spicy food. Instead, I added some Sriracha rooster sauce to my own plate.
