Tofu & Vegetables stir fry with Homemade Teriyaki Sauce
Stir fry is a well known asian cooking method. Growing up in bangkok, I am very familiar with this cooking technique and it become my quick and easy way to make my meal when time is limited. However, you can get very creative with different flavors you can put into your stir fry, even ingredients. Today I want to share with you one of my favorite teriyaki stir fry. You can do with or without tofu, it taste equally good because of sauce flavor. Teriyaki is japanese style sauce ( I know I have to make something thai and spicy but japanese ingredients are easier to find in western grocer, I promise I will share some thai cooking recipes once I go to asian market)
The sauce you make will not only be used in stir fry, you can marinate tofu, tempeh or veggies for BBQ and grilling. I hope you give this recipe a try 🙂 My husband love it and I hope you do too!
Ingredients ( make for about 4 -5 servings)
1 block firm tofu, drained, pat dry and cut into bite size chunks
1 onion, sliced
1 tsp garlic, minced
1 cup chopped carrot
3 cups broccoli florets, cut into bite size
3 cups sugar snap peas, fibrous seam removed
2 tbsp vegetable cooking oil
3 tbsp water
1/2 cup teriyaki sauce (recipe below)
steam jasmin rice ( to serve)
- Heat oil in medium high heat, pan fry tofu chunks until firm and golden brown. Set aside
- In the same pan, heat oil and add onion and garlic. Stir for a few minutes until onion is soft
- Add carrot, broccoli and sugar snap pea along with water to cook all veggies. Stir for a few minutes till veggies are cooked.
- Add pan fried tofu and teriyaki sauce, stir until sauce cover all the ingredients. Taste and adjust ( add water or teriyaki sauce) You may want to have some juicy sauce in your stir fry, adding water will create a sauce to enjoy over rice.
- Remove from heat and enjoy it over steam rice.
Teriyaki Sauce ( Make about 1 cup)
1/2 cup soy sauce/tamari
4 tbsp brown sugar
1 tbsp fresh ginger,minced
1 tsp garlic, minced
1 tbsp rice wine vinegar
1 tbsp sesame oil
1/2 tsp cayenne pepper
1/4 cup of filter water
2 tsp of tapioca starch ( or potato starch, arrowroot or corn starch) + 6 tsp of water, mixed well together
1 tsp toasted sesame seed
- In a saucepan, mix first 8 ingredients together and heat the mixture over a medium high heat until brown sugar dissolve, about 3-4 mins.
- Slowly add starch water into the mixture (1 tsp at a time) and constantly stir ( to prevent sauce from lumping) until the sauce is thicken
- Once reach the thickness you desired, remove from heat an add toasted sesame seed.
- Let it cool and store in an air-thight container in the refrigerator. The sauce can be used in stir fry, marinate or dipping.
It has been a week since my last recipe posted. I have been busy with our new rescue chihuahua in getting him to settle in his new home. I finally had good sleep last night after sleepless for 3 nights tried to work out dynamic between cat and dog. Now I am ready to post some recipe! Last weekend, I made mango salsa and guacamole dip for the family BBQ and it was a big hit. I have already share mango salsa recipe, which guarantee everyone will love. Now it is time for easy, healthy guacamole dip.
1 tomato, seeded and cut into small cube
1/4 cup chopped onion
2 tbsp lime juice (about 1 lime)
3 tablespoons cilantro, finely chopped
1/2 tsp cumin
3/4 tsp salt
1 tsp minced jalapeno pepper
- Cut avocados in half. Remove seed. Scoop out avacado from the peel and mash it roughly with fork
- Add chopped tomato, onion, cilantro and jalapeno
- Season it with cumin, salt and lime juice. Mix it throughly
I love chips and salsa but I am very particular about it. I don’t like salsa from the jar ( it doesn’t look appetizing to me) and I am concern about all the preservatives that they put in there. Though my version still use canned tomato, I choose one that has only ingredients I can pronounce. Making Salsa myself, I am able to use other fresh ingredients like lime, cilantro, onion and jalapeno and be able to control the amount of salt I put in. ( no vinegar or other acid in my salsa)
I made this for forth of july celebration. The red color of salsa and the color of corn tortilla chip ( blue and yellow) make a perfect presentation for this special day. You can also sprinkle vegan cheese ( such as Daiya Cheese) on top of tortilla and pop it in the oven for a few minutes. You will have melt cheesy tortilla to dip in refreshing salsa. Here is how I made my salsa.
1 canned tomatoes in juice
2 tomatoes, cored and chopped
1 clove of garlic
3/4 cup chopped onion
3/4 cup chopped cilantro
2 tbsp fresh lime juice ( about 1 lime)
1/2 tsp of salt
1/2 chopped jalapeno pepper ( more if you like spicy)
- Put all the ingredients in food processor or blender, blend it all together for a few minutes
- Give it a taste and adjust salt, lime juice, pepper as you like
- Enjoy it with tortilla chips or pita chips
Pretty easy, huh? it taste good and fresh too. Me and my husband already finish half of the batches right after I finished making it. It is good with beer too! 🙂 perfect for 4th of July celebration and any other BBQ or Party. Hope you like it.
Mango Salsa Fresca (Pico de gallo)
Pico de gallo and Salsa is one of the easiest yet most flavorful thing you could ever made. The only skill you need is chopping vegetables and mixing them all together. It is such a perfect combination of ingredients that can develop a flavorful, refreshing dish. The different between Pico de gallo and Salsa is that Pico de gallo is made from fresh uncooked ingredients and usually presented in a chunky pieces. Salsa Recipe can be found here. What I am sharing today is one of my favorite Pico de gallo that people raving about when I served this at dinner party. Mango really helps bring the flavor to another level. Try this recipe or if you have your favorite recipe, try incorporate mango in and you will know what I am talking about. 🙂
2 tomatoes, cored and dice
1 ripe mango, peel and dice
1/2 cup chopped onion
1 tbsp of lime juice ( about half a lime)
1/4 tsp of salt
1/2 cup of cilantro
1 tsp chopped jalapeno pepper (optional, if you like some kick)
- In a bowl, combine diced tomato, diced mango, chopped onion, cilantro and jalapeno together
- season with salt and lime juice. Stir to mix and let it stand in refrigerator for about 15 mins for ingredients to release juices and develop flavor
- Give it a taste of the juice and adjust salt, lime and jalapeno (if you want spicier, but the flavor should be already well balance)
- Serve with your favorite quesadilla, burrito, taco or tortilla chips
Hope you enjoy!
It is getting closer to Forth of July and I am sure you everyone is planning on making something delicious for the occasion. It is always in the summer when we celebrate this so BBQ is the fun way to enjoy summer and celebrate freedom. There are a lot of plant-based yummy options we can make and enjoy for BBQ cookout such as veggie hotdog, veggie burger, grilled veggies, corn on the cob, chips and salsa just to name a few. Or try this sweet potato, pinto bean, spinach quesadilla that goes very well with salsa and guacamole. It is easy to eat bite size appetizer that is perfect for patio BBQ party. Just have to cook in and take them out for guests to enjoy.
I made this when I have friends or family come over for an informal dinner or a drink. It is easy to entertain this way without spend too much time making it in the kitchen and miss the conversation with your friend at the table. You can prepare the filling in advance. It only take a few minutes to put them all together. I received a good feedback serving this with my mango salsa. All the fresh vegetable ingredients with combination of different flavor and texture come together very well in this dish. I hope you like it! and give this a try!
1 can or about 1 1/2 cup cooked pinto bean
1 large sweet potato, skinned and cut into cubes
2 tsp of chopped garlic
1/4 cup of chopped onion
1 tsp Salt
2 tsp Cumin
1 tsp Chili Powder
1/4 cup Fresh Cilantro
Daiya Vegan Cheese (or hummus)
4 tortillas ( I used Gluten-free Rudi’s Tortillas)
- In a large nonstick pan, saute garlic, onion and spinach in olive oil over medium to medium-high heat until just tender. Season with some salt and pepper then remove vegetables from pan. Set aside
- In another saucepan, add cube sweet potato with filtered water and bring to the boil until tender (check it by using fork) about 15-20 mins. Remove from the heat and drain out all the water out. Mash sweet potato with fork. It is ok to be left a little chunk in in there
- Put the saucepan with mashed sweet potato back on to the stove (sweet potato is still little wet at this stage) using the lowest heat. Add Pinto Bean and use fork to mash it again. Season with salt, cumin, chili power. Stir continuously until the mixture are drier ( be careful not to burn it) about 5 mins. Add chopped fresh cilantro and stir a few times before remove from the stove and set aside.
- Coat the clean pan with cooking spray, and place one tortilla in pan. Sprinkle Daiya cheese evenly over tortilla. Then add layer sweet potato mixture over the cheese and spinach on top of sweet potato mixture. Sprinkle another layer of cheese and top and covered with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side*. Remove quesadilla from pan, and repeat with remaining ingredients.
*Tip one flipping quesadilla ; Take a flat plate and cover the quesadilla. Lift the pan up and turn it upside down with another hand holding the flat plate. Then slowly put uncooked side quesadilla down from the plate to the pan again.
- Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot and enjoy it with Homemade Mango Salsa and Guacamole.