Candle-Cafe-Inspired Stir-Fry

By the Gracious Vegan

Serves 4 generously

The sauce for this dish is adapted from The Candle Café Cookbook, a cookbook I highly recommend. You can double the sauce to use it the next week—it keeps well.

Combine all the stir-fry sauce ingredients in a jar or bowl—or use an immersion blender to get everything really well blended.

  • 1/2 Tablespoon minced garlic
  • 2 Tablespoons minced ginger
  • 1/4 cup mellow white miso
  • 2 Tablespoons agave nectar
  • 2 Tablespoons regular or tamari soy sauce
  • 1 Tablespoon toasted sesame oil
  • Small pinch of crushed red pepper flakes

Cook up the rice according to package instructions

  • Brown rice (or white or Jasmine)

About 10 minutes before serving

Work with two non-stick skillets.

In the smaller skillet (at least 10”), heat up

  • 2 tbsp. canola oil

 Add the tofu and cook until golden brown, at least 4 minutes, probably more.

Heat oil over medium-high heat in the large non-stick skillet (over 12”) or a Dutch oven if you don’t have a large skillet.

  • 1 tbsp peanut or canola oil

Cook these in oil until soft

  • 1 onion, diced
  • 1 inch ginger, minced
  • 2 cloves garlic, minced

Add 8 cups of vegetables and cook until desired firmness

  • Something green, sliced or diced as appropriate
  • Asparagus, blanched green beans, green bell pepper, broccoli, snow peas, snap peas, baby bok choy, or zucchini
  • Something red/purple, sliced or diced as appropriate
  • Red bell pepper, red cabbage, or eggplant
  • Something yellow/orange, sliced or diced as appropriate
  • Yellow zucchini, yellow bell pepper, or carrots
  • Something white, sliced or diced as appropriate
  • Bean sprouts, mushrooms, or water chestnuts

Then add tofu and sauce—don’t add all the sauce at once. Start with 1/2 cup and add from there. Stir and cook for 3-4 minutes, until sauce thickens.

Serve on

  • Cooked brown or white rice
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