Candle-Cafe-Inspired Stir-Fry

By the Gracious Vegan

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

Serves 4 generously

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

  • 1/4 cup mellow white miso

  • 2 Tablespoons minced ginger

  • 2 Tablespoons agave nectar

  • 2 Tablespoons regular or tamari soy sauce

  • 1 Tablespoon roasted sesame paste (or Chinese sesame paste)

  • 1 Tablespoon water

  • 1/2 Tablespoon minced garlic

  • 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

Use a wok, very large non-stick skillet, or a Dutch oven. Water-saute the following ingredients, using a couple tablespoons of water, until all the vegetables are cooked until desired firmness is reached.

  • 1 onion, diced

  • 1 inch ginger, minced

  • 2 cloves garlic, minced

  • 8 cups of vegetables

  • 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.

  • 4-12 ounces (your preference) of baked tofu or tempeh, cut into small pieces

Stir and cook for 3-4 minutes, until sauce thickens.

Serve on the rice.

Timing: Even with the vegetable chopping, this should take just under 30 minutes

Nutrition: Whole-food unprocessed

Gluten-free

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