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

Vegan Caesar Salad

Vegan Caesar Salad

Caesar Salad is one of my favorite salad. It is creamy, tasty and crunchy especially with fresh crisp romaine heart and croutons on top. ¬†Becoming Vegan, I find fresh raw vegetable are¬†necessity. I can’t go one day without it. I try to find way to add more green in my meal and salad is a good way to go. Caesar Salad can be made vegan easily, the key is to reach the creaminess, the garlicky, the saltiness and fishy smell ( from seaweed and caper instead of¬†anchovy) then you can have the same taste and texture you enjoy without using animals product. It is super easy to make as well, here is the recipes.

Caesar Salad

Ingredients

Romaine heart leaves
Caeser Salad Dressing (recipe below)
Cashew Parmesan Cheese ( Optional)
Homemade croutons (recipe below)

Salad Dressing Ingredients

Half a block of silken tofu
2 tsp of olive oil or water
1 clove of garlic, minced
1 tsp Nutritional Yeast
3 pieces of Seaweed Snack
1 tsp caper with juice, crashed
1 tsp dijon mustard
Lemon Juice
Salt and Peper
Extra water to thin the dressing out (if needed)

Instructions

  • To make Croutons – cut an old bread slices into small dices ( I used gluten free Rudi), drizzle with olive oil, salt, pepper and garlic power. Toss the diced bread for the seasoning to cover. Bake in 350 degree preheat oven for about 15 mins until the diced bread crispy. Set aside.
  • To make Dressing – Put tofu, olive oil, garlic, nutritional yeast, seaweed and caper in the blender/food processor and blend until smooth. Season with dijon mustard, lemon juice, salt and pepper. Adjust the taste. Add more water if you want the dressing thinner.
  • To make Caeser¬†Salad – ¬†In a salad mixing bowl, put chopped romain heart and salad dressing together, toss for the dressing to cover leaves. ¬†Transfer to a bowl or plate then put homemade garlic croutons on top. ( never toss croutons with salad dressing, they will become soft and lose crispiness) sprinkle with cashew parmesan cheese and enjoy!

BBQ Vegan Style : Hot dog, Coleslaw and Baked sweet potato ‘fries’

Last weekend, my husband and I had such a busy weekend. We went out to play golf since 8 am on saturday for his dad’s birthday and had a father’s day pool party at his uncle’s house on sunday, both happened on the same weekend. Normally, when we go out, I usually make sure there is a vegan options in the restaurant. If it was a party, I usually bring my own stuffs plus more to share with other people. However, this time I was informed that there is an vegan options at golf course restaurant. It turned out the only thing they had was a sandwiches with 2 slices of tomato (literally , there is nothing else in there) plus choice of chip or fries. After having banana bread for breakfast, almond butter and some cashew nuts for snack ( though it was very good) I was looking for some hearty real meal, something fresh and green. Apparently, some restaurants just don’t know how to prepare well-balance healthy food.¬†My husband and I was looking at each other with disappointment. We ended up eating just tomato and a few pieces of fries. We didn’t want anymore starch on that day. ¬†We had agree that we will bring our own food from now on. Though we didn’t look at the situation as obstacle the way we eat, it is a learning experience. we get to talk to people about why we are vegan. There are 7.2 million american who are vegetarian and 1 million who are vegan.The number is definitely increasing based on an increasing supply of vegan/vegetarian products in the market. We hope that restaurant will learn to incorporate more vegan friendly options in their menu.

Our food journey continue on Sunday, when I thought that we could go out and get Thai Food while others were cooking BBQ. Thai food is easily made vegan, just switch fish sauce for soy sauce and there are so many dishes to choose from. ¬†Unfortunately, the restaurant was closed on Sunday and we didn’t want to drive around searching for food . We decided to joy the BBQ crews. We went to super market and bought for few vegan options; Rudi’s vegan hotdog bun, daiya cheddar cheese and tofurky hotdog. It is our first time buying packaged vegan hotdog but we gave it a try. People were quite interested in trying vegan hot dog and cheese. I was happy sharing those and so please that they are open-minded about trying new things. I have learnt in life that you can’t force people to change, you just have to give them enough information and hope for the best.¬†¬†Though the tofurky hot dog taste quite good , we left the party feeling heavy and thirsty. The reason we don’t buy anything that from package because it is loaded with salt, preservatives and something else I don’t know how to pronounce. Since we always eat home cooked meal, our palate is so sensitive to heavy seasoning and salt. That night we woke up a few times feeling thirsty even though I drank a lot of water before bed.

Nothing taste better than home prepared meal from your own kitchen. I decided that next BBQ cook out party, I will bring my homemade hot dog to share instead. I also want to share the recipes with you guys. It is summer and I know everyone want to be outdoor and doing BBQ.  Here are some idea of how to enjoy american favorite meal without meat and dairy products. Next time you plan for BBQ or super bowl, try to incorporate a few vegan options, you will be surprise how much people are willing to try healthier ( and cruelty-free) yummy options. Hope you enjoy!

HotDog

Vegan Hot Dog

Yield: about 12 medium hot dogs
Prep time: 30 mins
Cooking time: 40 mins + grilling time

Ingredients

1 cup vegan broth ( I used Not Chick’n Bouillon Cube to make broth)
2 tbsp soy sauce
1 tsp liquid smoke
1 cup TVP

3 cups cooked garbanzos beans (about 2 cans)
2 tbsp tomato paste
1 cup potato flour
4 tbsp water/broth
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp onion powder
2 tbsp ground mustard seed
2 tsp dried parsley
2 tsp oregano
2 tsp smoked paprika

Rudi’s hotdog bun
Daiya Cheese (optional)

Directions:

  • ¬†In a medium saucepan, bring to a boil the veggie broth, soy sauce and liquid smoke, then add TVP and heat until all liquid is absorbed; set aside.
  • ¬†In a food processor, blend garbanzo bean into paste, then add tomato paste and potato flour.
  • ¬†In another bowl add the remaining ingredients and mix well; add ¬†the garbanzo bean mixture and stir well, then add the TVP and make sure all ingredients are evenly distributed.
  • ¬†Spoon the mixture in piece of tin foil¬†and shape into a hot dog ; wrap and tie both end of foil.¬†¬†The recipe should make about 12 medium sized hot dogs depending on the size.
  • Steam the tin wrapped hot dog for about 40 minutes. Serve steam hot or put on griller before serving.

Vegan Coleslaw (Mayo) 

1 package Silky Tofu
1/3 cup grape seed oil
2 tsp Dijon mustard,
2 tbsp Lemon Juice
1 1/2 tbsp Sugar
2 tsp Apple Cider vinegar
1 1/2 tsp Salt
Shred cabbage and carrot

Directions:

  • To make vegan mayo, blend first 6 ingredients together until smooth – add salt to taste.
  • Mixed vegan mayo with shred cabbage and carrot.

Baked Sweet Potato ‘Fried’

  • Preheat oven 375 C
  • Peel and cut sweet potato into fried shape.
  • In a baking tray, lay sweet potato fried and drizzle with olive oil and salt. Toss for oil and salt to coat.
  • Bake for about 20-30 mins or until sweet potato fried are cooked and crispy.

Cold Soba(Buckwheat) Noodle with sesame ginger sauce.

Growing up in Bangkok, Thailand, the city of good street food and food from around the world, I always enjoy eating and trying out different international cuisines. I could say eating is a big part of Bangkokian life style and how people socialize. Japanese food is among the most popular cuisine in Bangkok. In 2012, there are as many as 1,676 (According to Organization to Promote Japanese Restaurant aboard JRO) in Thailand that not only selling Sushi but boarder range of food type such as ramen, yakitori, soba, tonkatsu, shabu shabu etc just to name a few.

In America, sushi is the most popular dish when it come to japanese food but I sometimes want more than just sushi! My husband loves sushi and we often choose to go to japanese restaurant when we go out. Eating out can get pricey especially at japanese restaurant and when you are a cook, you know it could be a lot cheaper to make it at home. Though sushi is one of american favorite of japanese food, but today I want to share different dish: Cold Soba Noodle.

In traditional version, soba noodles are served ice cold. You then dip the cold noodles in a rich soba sauce made of dashi (dried fish) stock. It is one of my favorite. In my version, which is vegan, I am making it with out dashi. The ingredients are easy to find in grocery store and the taste is still equally yummy. (In my opinion) ¬†So, Here it is! Japanese inspired food at home for the fraction of the cost ūüôā ¬†Hope you like it as much as I do.

soba ginger sauce

Cold Soba Noodle with sesame ginger sauce

Serving: 2
Prep Time: 5 mins
Cooking Time: 12 mins

Ingredients

180 g of Soba Noodle ( I used the brand that packs with individual size bunch: 91g each)
4 heads of Baby Bok Choy, washed and trimmed the end.
1 package (14 oz) of silky soft tofu/firm tofu, cut into small cubes
3 tbsp rice wine vinegar
3 tbsp low sodium tamari/soy sauce
1 tbsp sesame seed oil
1 tbsp sugar/agave
1 tsp grated fresh ginger
green onion (for garnishing)
sesame seed (optional)
salt
A Dash of Love

Direction

  • In a mixing bowl, whisk together rice vinegar, tamari, sesame oil, sugar and ginger. Set aside
  • Prepare a pot of salted, boiling water and an ice bath (a bowl full of ice and water) for blanching Baby Bok Choy and cooling soba noodle.
  • Place Baby Bok Choy ¬†into the boiling water for a few minute. Keep the water at a consistent boil. Baby Bok Choy will turn vibrant green, it should take about 2-3 mins. Quickly remove them from the boiling water and plunge them into the prepared ice bath. Let them cool completely then drain well.
  • Cook tofu in the same pot for few minutes, set aside.
  • Cook Soba Noodle in another large pot of boiling salted water, about 6-7 mins.
  • Drain and rinse with ice cold water 2-3 times.
  • Place cold soba in the mixing bowl with sesame ginger sauce, then toss a few time for sauce to throughly cover noodles. (Noodles don’t necessary to be completely dry as water from noodle and sauce will mix and create a yummy broth)
  • Assemble noodles in the bowl with blanched Bok Choy and Tofu. Garnish with some green onion and toasted sesame seed. Enjoy!