Tofu & Vegetables stir fry with Homemade Teriyaki Sauce

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!

veggie teriyaki

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

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.

veggie teriyaki2


Easy Roasted Veggie Calzone

I usually cook with whatever ingredients I have left from the day before cooking. I made indian curry the day before and have tomato sauce leftover. So my question was how to make use of this tomato sauce. There are many way you can use tomato sauce with and Pizza is one of the first choice that come in mind. But I don’t like to do same thing and want to try something different. With similar ingredients, Instead of making pizza, I made Calzone!  Yes..You can put more stuffing and cheese in with less mess when you eat it so why not 🙂 I have shared my hawaiian pizza recipe before. This calzone recipe use the same recipe for dough, just a little twist on the form and steps. Hope you all like it.

calzone 1

Yield: 4 serving
Prep Time : 1 hr 10 mins
Cook Time : 20 mins


2 cup all purpose flour
1/4 oz of pizza crust yeast / dry active yeast (1 envelope)
1 tbsp sugar
1 tsp salt
2/3 up warmed water
1/4 cup olive oil

Rosted Vegetables ( onion, bell pepper, zucchini, mushroom, spinach, sweet potato etc)
Daiya mozzarella cheese

For Dipping Sauce

tomato sauce
cashew parmesan cheese
chopped fresh basil
dry chili flake

* Mix all ingredients together for dipping sauce



  • Combine the yeast, salt, sugar and water in a bowl of the stand mixer ( or blender for dough making) and run it for about 10 seconds
  • While mixer is running, add 1 cup of flour at a time, alternating with olive oil until the doll is smooth and forms into a ball
  • Divide the dough into 4 balls of the same size and transfer  to oiled bowl, cover with plastic wrap and let it rise for about an hour
  • While dough is rising, prepare your veggie. Cut vegetable into bite size, season with olive oil, salt and pepper then roast them in 350 degree oven for about 30 minute.
  • Preheat the oven to 450 degree
  • Roll each dough out into thin circles on a lightly floured surface. Fill each circle with roasted vegetable and cheese ( as much or little as you want)  then fold over. securing edges by folding in and pressing with finger. Run a sharp knife to make a few holes on each calzone to let steam come out.
  • Bake for about 20-25 mins until it turn golden brown.  Serve hot with tomato dipping sauce.

(Heart) Beet and Walnut Risotto

Oh how I love the bright color of this beet risotto!  After trying beet risotto at my favorite restaurant in Downtown Denver , Watercourse, I determined to make it at home. I have made risotto before with other varieties such as mushroom but never attempted to do beet. Making risotto takes time, you have to gradually add liquid and consistently stir loosely until reaching a creamy and smooth texture yet still keep grain separated. So I made this and it was creamy an yummy. The risotto color is so beautiful and pleasant to the eye. I personally think mine looks a lot better than from the restaurant 🙂 the flavor is not identical but I prefer clean flavor with minimal ingredients and let the rice and the beet shine!  Considering its color, I think this dish would be perfect for special occasion like valentine’s day or christmas, a fancy dish that you will enjoy!

Beet Risotto


3 medium beets
4 cups vegetable stock
1 small onion, finely chopped
2 tablespoons Earth Balance
2 cups Arborio rice
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped walnut
1/2 cup Daiya Mozzarella Cheese
microgreen (optional, for garnish)


  • Preheat oven to 375ºF.
  • Cut the green part of the beet out and place the beets in the aluminum foil. Drizzle with some olive oil and season with salt and pepper. Fold the foil to cover the beets and roast in the preheat oven for about 45 minutes.
  • When the beets are done and cool down, rub the skin off with paper towel. Chop the beets into small pieces and set aside.
  • In a large pot, bring vegetable stock to a boil then reduce heat to low to keep warm.
  • In another saucepan, heat Earth Balance over medium-hight heat. Add the onions and sad saute until tender.
  • Add the arborio rice and stir constantly to coat each grain in a film of fat for about 2-3 minutes ( rice will be translucent from outside and white in the middle)
  • Add dry white wine and cook until the liquid has absorbed.
  • Ladle about a cup of the stock  into the saucepan with rice and bring it up to a bubble, stirring constantly. Simmer the mixture, stirring frequently, until all the liquid is absorbed. Repeat this process until the last cup of stock.
  •  Add in the chopped beet, walnut and the rest of the stock and cook an additional 4-5 minutes, until the rice is al dente. Season with salt and freshly ground black pepper and stir in Daiya Mozzarella Cheese.

Beet Risotto2

The risotto looks best with bright green garnish as you eat with your eye first. I didn’t have anything on the day I made this so I spared some of baby beet leaf to garnish. I think it works just fine. But if you are making this for a party, micro green would be a great choice. The risotto is creamy and can be a lit heavy, the best way to enjoy is to eat with fresh salad of your choice with light dressing. Hope you enjoy!

Vegan Tri-color Quesadilla

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.

vegan quesadilla

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!

vegan quesadilla


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.

Thai Vegan Pineapple Fried Rice (ข้าวผัดสัปปะรด)

On Vegan Pizza Day, I bought two pineapples, it was on sale, to make hawaiian pizza.  After making pizza, freeze some for smoothie and ate it raw as fruit, I still have some pineapple left.  I don’t like to waste anything and always find my way to use every bit of leftover possible (before it goes bad). I also have some leftover brown rice from our dinner the night before. Leftover rice is perfect for fried rice because it become drier and will not turn mushy when stir fried with other ingredients.  So I have ingredients just perfect for Thai Pineapple Fried Rice! Did I mention I am Thai ? 🙂

Pineapple fried rice is one of the well-known one dish meal in Thai cuisine. The combination of sweet and sour from pineapple, the aroma of curry powder and the crunchiness of toasted cashew will satisfy your palate. To make it very authentic, make a soy chili sauce to go with fried rice. You will be dining exotic food at the comfort of your own home.

pineapple fried rice

Prep Time: 10-15 mins
Cooking Time: 8-10 mins
Yield : 2 servings


2 1/2- 3 cup cooked rice ( white or brown) I used brown in the photo
3/4 cup diced pineapple
3/4 cup dice carrot*
1/2 cup dice onion
1/4 cup chopped green onion*
1/4 cup raisin/dried cranberries (optional)
1/2 cup toasted cashew
1 tsp minced garlic
1 1/2 tbsp vegetable oil ( I used coconut oil)
3 1/2 tbsp of low sodium soy sauce/tamari
2 1/2 tsp of sugar
2 tsp of curry powder

*The idea is to have at least 4 colors of vegetables in your stir fried ( yellow, orange, green, white, brown, red) you can add colored vegetable such as mushroom, green and red bell pepper. 


  • Heat vegetable oil in a frying pan over medium to medium-high.
  • When the oil is hot, add the garlic and onion, stir until onion turn translucent ( about 1 mins or so)
  • Add carrot and other ” take time to cook” vegetables such as mushroom and bell pepper, stir for few minute till half cook
  • Add rice and pineapple and season it with soy sauce, sugar and curry power, continually stirring and tossing for about 2 minutes. Taste and adjust the seasoning if desired.
  • Add green onion, raisin(if using) and cashew. ( You don’t want to cook green onion too much and you want to keep cashew crunchy) Give it a few good stirs, turn the heat off and serve hot!

pineapple fried rice 2

Tip for eating like Thai People 🙂 Mix some soy sauce with lime juice and dash of sugar. Put some chopped thai chili (or other spicy chili) into the soy mixtures. Drizzle on top of fried rice. Enjoy! and don’t forget to eat the rainbow 🙂