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 ūüôā 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)

Instructions

  • 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

Instructions

  • 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

Chickpea “tuna” sushi roll

Chickpea “tuna” sushi roll

This recipe is one of my favorite. It is so quick and easy to make. It taste so good you won’t believe there is no tuna in it, only protein goodness from chickpea. You can make a big batch and use them in many dishes. It is very versatile and perfect grab and go kind of meal. You can use them in ¬†sandwich, dipping, put on cracker, salad or in sushi roll.

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Ingredients for “tuna”¬†

1 1/2 cup cooked or 1 can of garbanzo bean (chickpea), drain and rinse with water
1 rib of celery, finely chopped
1/8 of sweet onion, finely chopped
5 tbsp of homemade mayo
2 tsp of dijon mustard
2 tbsp of sweet relish
lemon juice
salt
dill

Direction

  • Drain chickpea and mash it throughly with fork
  • Combine chopped onion and celery
  • Add homemade mayo, mustard and relish.
  • Season it with a little bit of salt and lemon juice, mix well
  • Taste it, add more lemon and salt, if needed.
  • Sprinkle with dill

Ingredients for sushi

Chickpea “tuna” ( recipe above)
2 2/3 cups cooked japanese rice, I used Calrose Rice BOTAN
1/2 cup rice wine vinegar
3 tbsp of sugar
1 tsp of salt

seaweed nori sheet
vegetables, cut lengthwise (such as carrot,cucumber, avocado, pepper, shred cabbage etc)
bamboo rolling mat

Directions

  • Rinse to clean the rice ¬†until the water runs clear. Cook rice in rice cooker according to instruction. If you don’t have rice cooker you can combine 2 1/2 cups of water and cook in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
  • In a small mixing bowl, combine the rice vinegar, ¬†sugar and salt ¬†then stir into the cooked rice. Keep stirring and the rice will dry as it cools.

Now it is time to assemble the roll, watch this tutorial video on how to roll sushi¬† and start making your sushi roll with chickpea “tuna” and your choices of vegetables. Remember not to layer rice too thick and do not over stuffing your ingredients, it will be difficult to roll.

If you do not have a bamboo rolling mat (it is not expensive ) and do not want to get one, you can also make chickpea”tuna” sushi bowl instead! the taste will be equally delicious as it contains the same ingredients, just present in different form. ¬†To do that ,put in a bowl seasoned sushi rice, top with chickpea, diced (instead of lengthwise cut) vegetable and seaweed nori that is cut into small stripe on top. Drizzle with some soy source and enjoy ! I made sushi bowl the other day because I ran out of nori sheet and have only seaweed snack. So I thought why not make a bowl! It taste just like sushi. I just ate it with spoon instead of chop stick ūüôā

Other idea of meals that I have made with chickpea” tuna” are grilled daiya cheese with cucumber, hummus chickpea sandwich and ¬†chickpea”tuna” on cracker. Here are some pictures of dishes I made. Hope you get some inspiration and make your own favorite dish with this recipe.

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A Dash of Love