World Wide Vegan

Oh my goodness! This is one of the easiest and most satisfying stir-fry's I have ever made. The blend of flavors is so delectable that I find myself craving it. One of the things I love about it is that I nearly always have the sauce ingredients on hand so I can throw it together at a moments notice. Of course the veggies that I choose change from time to time but the ones I've listed in this recipe create a beautiful combination of colors which makes the dish wonderfully appealing even to the non-vegan.

My husband loved the flavor but because he is a meat-and-potatoes man with little desire for vegetables he liked the tofu and rice better than the fabulous veggies. He ate a huge plateful though and didn't complain. However I won't be listing it with my man friendly recipes. If your man loves veggies as much as you do this will definitely thrill him - even if he isn't a big tofu fan. The sweet and spicy flavor is so fabulous that even non-tofu eaters can't resist asking for seconds.



1/3 cup tamari soy sauce
1/4 cup mirin
1/4 cup maple syrup
4 teaspoons arrowroot
1 tablespoon yellow miso
1/2 teaspoon red pepper flakes (less for less heat)
1 tablespoon sesame oil
3 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
2 teaspoons finely chopped garlic
8 ounces broccoli florets
2 carrots, peeled and julienned
1 yellow squash, julienned
1 cup snow peas, julienned
1/2 red bell pepper, julienned
1 baby head of bok choy, julienned (or 4 leaves large bok choy)
1/2 head Napa cabbage, shredded
4 green onions (white and green parts), julienned
¼ c. toasted cashews
1 can water chestnuts, julienned
1 box water packed extra firm tofu
4 cups cooked jasmine rice

Whisk together tamari, mirin, maple syrup, arrowroot, yellow miso, red pepper flakes, and sesame oil in a bowl until smooth. Set sauce aside.

Drain water from tofu. Press water from tofu by placing paper towels below and on top of the brick and place a heavy cutting board or pot on top for about 30 minutes.

Slice tofu brick in half horizontally, and then cut each half into ¾ inch cubes. Place cubes into the soy sauce mixture and marinate for at least 20 minutes.

Heat a large wok over high heat. Add the canola oil by swirling it onto the inside of the wok allowing it to drizzle to the center, coating the wok. Sauté the ginger and garlic in oil for 10 seconds – do not brown.

Add the broccoli, carrots, squash, snow peas, bok choy, and bell pepper. Remove tofu cubes from sauce and set aside. Then pour the sauce over the vegetables and stir-fry for 5 minutes, or until the sauce thickens slightly and the veggies are crisp-tender.

Add the cabbage, toasted cashews, sliced water chestnuts and green onions and stir to combine.

Stir fry 1 minute or until cabbage is wilted. Turn off heat. Place tofu cubes on top of veggies and cover the wok for 1-2 minutes to let tofu heat through.

Pile a cup of rice on each plate and top with stir fry mixture.

Labels: easy, healthy, soy, stir fry, Thai, tofu, Vegan, vegetables, Vegetarian

This dish is so easy to make but your guests will think you are a professional chef when they taste the aromatic and delicious blend of flavors. I adapted this recipe from a traditional Chinese, Mongolian Beef, recipe. My husband insists that he is not a tofu eater, but he loves this dish so I would classify it as man friendly.

Tip: It is important to drain and press the tofu first, removing excess water, so that it can then absorb the delectable sauce.

Although I most often use firm tofu, in this recipe I prefer extra firm for a meatier texture.

If you are not a broccoli fan just add another bunch of green onions and omit the broccoli - however the broccoli is so delicious with this sauce on it that I highly recommend using it. You can also substitute white rice for the brown rice if you prefer. I use brown rice for the extra texture and nutrients that it provides.


Ingredients
1 lb. drained, extra-firm, water-packed tofu
1/2 c. Tamari or another high quality soy sauce
2 Tbs. Mirin or dry sherry
2 tsp. sesame oil
3 Tbs. arrowroot or cornstarch
2 Tbs. turbinado sugar
2 cloves crushed fresh garlic
1 Tbs. finely grated ginger root
2 green onions
2 tsp. crushed red pepper (or combination of crushed red pepper and dried pepper flakes for a slightly less spicy outcome)
1/2 cup water (plus 2 Tbs more for sauteing)
2 bunches green onions
1 small head of broccoli
cooked brown rice

Directions

Press water from tofu between paper towels with a weighted dish on top to press out water - for about 30 minutes, replacing paper towels as needed. See instructions here.

While pressing tofu cut broccoli heads into small bite size pieces. Peel broccoli stalks and thinly slice them into toothpick size strips.

Thinly slice green onions horizontally into strips, julienne style. Use both the bulb and the green stalks.

In a bowl, whisk together Tamari, Mirin or dry sherry, sesame oil, arrowroot, turbinado sugar, minced garlic, grated ginger root, 2 sliced green onions and crushed red pepper. Set aside.

Slice tofu block in half horizontally. Then cut each half into 3/4 inch cubes. Add the cubes to the sauce mixture. Pour tofu mixture into a large zip-lock bag. Refrigerate for at least 20 minutes turning once to assure all cubes are marinated well.

Pour 2 Tbs. water in wok and heat on medium high heat for 1 minute. Add remaining green onions and broccoli. Cover, reduce heat to low, and cook 6 minutes. Add additional water if needed to assure vegetables are steamed. Remove vegetables and set aside.

Add remaining 1/2 cup of water to wok. Heat on medium-high for 1 minute. Add tofu mixture and stir-fry 2 minutes, or until mixture thickens.

Return onions and broccoli to tofu mixture. Stir-fry 30 seconds, or until heated through.

Serve over hot brown rice.

Labels: Chineese, easy, mongolian, spicy, tofu, Vegan, Vegetarian