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.
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.
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
Salt and Peper
Extra water to thin the dressing out (if needed)
- 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!
Baked Samosa with Tamarind Chutney
I love appetizer 🙂 I would , if I could, order 5 different appetizers instead of main course when I eat out. I like it that much! The other day, I was craving indian appetizer Samosa. In india, samosa is a snack that you can find on the road side. It is cheap and you can get just a few to snack on. Similar to other asian countries, such as Thailand where I came from, there are a lot of street side food that you can buy when you want to snack on something but do not want to eat a lot. However, there is no cheap street food in the States, at least the kind I want to eat unless you go to international restaurant. That is not a problem because I can make it myself cheaper. The problem is that I can’t make just a few pieces. So my husband and I ended up having samosa for dinner 🙂 and left over for lunch the next day! It would be perfect appetizer recipe for a party though. It make about 16 samosas.
Samosa stuffing usually made of potatoes, onion, green pea and indian spices. I modified the ingredients a little bit using lemon juice instead of mango powder ( because I don’t have it in the pantry) I also choose to bake my samosa instead of deep frying them, which is how it is usually prepared. Though deep frying food tastes good, I try to stay away from it for health reason. It is still does taste good without all the extra fat. Here is the recipe.
2 cup all-purpose flour
1/4 tablespoons olive oil
1 tbsp sugar
1 tsp salt
2/3 up warmed water
1 package of active dry yeast
3 1/2 cups dice potatoes, boiled ( about 4 potatoes)
3/4 cup chopped onion
3/4 cup frozen green pea
3 tablespoons oil
2 tsp green chilies, finely chopped
1 tsp ginger, grated
1 tsp cumin seed
1/2 tsp garlic, crushed
1/2 tsp curry powder
1/2 tsp garam masala
1 tsp coriander powder
1/4 cup fresh cilantro, finely chopped
1 tbsp lemon juice
1 tsp sugar
salt to taste
1 tbsp grapeseed oil
1 tsp cumin seed
1 tsp ground ginger
1/2 tsp cayenne pepper
1/2 tsp garam masala
3 tbsp tamarind paste
5 tbsp sugar
1/4 cup water
- To make the dough,; mix warm water, sugar and active dry yeast together and let it stand for 10 minutes . In the medium bowl, mix together the flour and salt . Add olive oil and rub the mixture with your fingers to evenly distribute, Continue rubbing until the flour is evenly coated with oil. Add the water mixture a little bit at a time, and work until the dough comes together. Turn onto a lightly floured surface and knead into a firm dough. Divide a dough into equal size balls ( about 8 balls) and cover with a kitchen towel and let rest for 30 minutes.
- To make the Filling; in a saute pan, heat the oil over medium-high heat. Add the cumin seeds and coriander powder, stir for 10 seconds. Add the onions, ginger, garlic and green chili, stir for another 5 minutes until onion is soften. Add garam masala and curry powder, and stir until fragrant about 1 minute. Add the potatoes, stir and use spatula to mash the potatoes to reach the texture of a little chunky and a little mashed potatoes. When the potatoes become dryer, add the peas and cook for 1 minute. Add the cilantro and lemon juice. Stir to combine, then season with salt and sugar. Remove from heat and let the filling cool down.
- To make the samosa; roll each ball into thin oval shape. use the knife to cut the rolling dough into semi-circle. Rub a little bit of water onto the cut side and seal it together to make a cone shape. Hold it between your thumb and your index fingers with your palm holding the bottom of the cone and fill the cone dough with 2-3 tsp of filling. Wet your finger and run it along the edges of the dough with water and press the end firmly to seal the stuffing. The sealing lines should resemble “T” and make a triangle shape samosa. Brush the samosa with olive oil and bake in 400 degree F preheated oven for 20 minutes or until golden brown. Enjoy it hot with Tamarind Chutney.
- To make the Chutney ; Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper,and garam masala; cook or about 2 minutes to release the flavors. Stir the water into the pan along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture is thick about 15 mins.
Maple Mixed Nuts Granola
Breakfast is the most important meal of the day. It give you the energy you need to go on with your day. However, I have to admit that I was not a breakfast person. I use to go on my morning with just a cup of coffee or sometime with banana bread or muffin but recently I try to eat more breakfast. We seems to don’t have much time for breakfast and grab whatever easy and quick. Maybe that is why I skip it all together to begin with. I recently eat a lot of oatmeal for breakfast after learning about the health benefit of it, plus it is very quick to prepare. Half a cup of oatmeal has 7 g of protein and keep you full. I usually have my oatmeal with maple syrup,coconut oil, fresh fruit and chia seeds.
My husband and I went to Costco the other day and we bought a huge box of old fashion oats. We try to save money buying bulk but I am still not use to it yet. It was a lot of oat !! Though oat is good but I am easily get bored eating only one thing….so I started thinking what can I make from those oats and here it is Granola. I have a lot of idea on granola flavors and will share with you once I make them. Today, I will share this first Maple Mixed Nuts Granola. My husband was raving about it and asked me if I share the recipe on my blog yet coz it is sooo good 🙂 So I take his word for it!
You can have it alone as snack ( warning: you can’t stop snacking on it) have it like cereal with unsweetened nuts milk, sprinkle over oatmeal or yogurt. Hope you love it ! 🙂
3 cups old fashion oat/rolled oat
1/3 cup of chopped raw almond
1/3 cup of chopped raw walnut
1/3 cup of chopped cashew
1/3 cup of raw sunflower seeds
1/4 cup brown sugar
3/4 cup shredded unsweetened coconut
1/2 tsp of salt
1/4 cup maple syrup
1/4 cup coconut oil
1 tsp of vanilla extract
1/2 tsp of cinnamon
1/2 cup dried cranberries
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.
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
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.