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 (or 1/4 cup date paste)
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