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World Wide Vegan

Traveling as a Vegan - Tips, Tricks, Recipes & More

Thai Stir-Fry with Sweet and Spicy Sauce

Wednesday, November 12, 2008



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.

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posted by Karen Dougherty, 12:57 AM

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