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Sunday, January 30, 2011

Tofu Veggie Stir-Fry with Creamy Sesame Miso Ginger Sauce

I did it, I found a way to use up the seaweed by creating this recipe that even Adam gobbled down! This dish has a stellar nutritional profile, especially for vegans as it is full of healthy fats, protein, calcium, iron and vitamin B12. Of course, it is still healthy and delish if you don't have seaweed on hand.

1 tsp canola oil (or peanut or untoasted sesame oil)
1 lb organic extra firm tofu
1 bunch broccoli, cut into bite sized pieces
2 red/yellow/orange bell peppers
1/2 lb fresh or marinated shitaki mushrooms (or button mushrooms), sliced
100g seaweed, snipped with scissors into strips (optional)
1 bunch green onions, thinly sliced

Sauce
3-4 tbls fresh ginger, finely chopped
3-4 cloves garlic, minced
1/4 cup tahini
2 heaping tbls miso paste
2 tbls low sodium soy sauce or tamari
1/4 cup rice vinegar
1/4 cup cooking sherry*
1 tsp Japanese pepper blend (optional)
Hot chili flakes, to taste (optional)

Whisk together all ingredients for sauce and set aside. In wok or large skillet, heat oil over medium high heat and add tofu and veggies and stir-fry until veggies are tender-crisp(I pre-steam my broccoli a few minutes because I don't like it too crunchy). Add in seaweed, if using. Turn heat down to medium and add sauce and green onions. Stir-fry a few more minutes and then serve over brown rice (I used Korean, short-grain, but any brown rice will do).

*If you don't have cooking sherry, you can use white wine, sake, or even just add another 1/4 cup of rice vinegar.