Ingredients
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1 cup of chopped red bell pepper
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½ cup of julienned carrots
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¼ cup of shredded cabbage
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1 tablespoon of minced garlic
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1/3 cup of soy sauce (we recommend using tamari)
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1/3 cup of brown sugar
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2 tablespoons of sesame oil
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1 teaspoon of ground ginger
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1 teaspoon of finely grated fresh ginger
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1 can of coconut milk
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2 tablespoons of tapioca starch (optional)
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½ tablespoon of cornstarch (optional)
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1 package firm tofu (pressed), cut into bite-size pieces
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Salt and pepper to taste
Directions
Subtitle: A Culinary Journey into Japan’s Tradition
Description: This sophisticated and flavorful stir fry is inspired by traditional Japanese cuisine, but made even more delicious by its vegan twist! It’s perfect for vegetarians and meat lovers alike who enjoy a healthy and satisfying meal.
Ingredients:
– 1 cup of chopped red bell pepper
– ½ cup of julienned carrots
– ¼ cup of shredded cabbage
– 1 tablespoon of minced garlic
– 1/3 cup of soy sauce (we recommend using tamari)
– 1/3 cup of brown sugar
– 2 tablespoons of sesame oil
– 1 teaspoon of ground ginger
– 1 teaspoon of finely grated fresh ginger
– 1 can of coconut milk
– 2 tablespoons of tapioca starch (optional)
– ½ tablespoon of cornstarch (optional)
– 1 package firm tofu (pressed), cut into bite-size pieces
– Salt and pepper to taste
Instructions:
1. Heat a large pan over medium heat on the stove. Add the olive oil and swirl to coat the bottom of the pan. Set aside.
2. In a separate bowl, mix together the soy sauce, brown sugar, and sesame oil until combined. Set aside.
3. Combine all remaining ingredients except the firm tofu in a mixing bowl and set aside.
4. When the pan is hot, pour in about half the marinade mixture.
5. Add the vegetables and cook, stirring occasionally, until they begin to soften and release their juices, about 5 minutes.
6. Add the rest of the marinade mixture and bring to a simmer. Reduce the heat to low, cover the pot, and let cook for approximately 5 minutes.
7. Uncover and continue to cook the vegetables, stirring frequently, until most of the liquid has evaporated, about 5-10 minutes.
8. Remove from heat, add the pressed tofu, salt, and pepper to taste, and mash everything together using a fork.
9. If desired, you may add the tapioca or cornstarch to thicken the consistency further.
10. Serve immediately or chill and serve cold as a side dish or snack.
Serving size: 1 serving per person
Difficulty Level: Easy
Note: Adjust amounts depending on how many people you plan to feed. For a larger batch, simply increase the amounts of ingredients accordingly. Additionally, if you prefer your stir fry more savory, feel free to add additional spice like cayenne pepper or paprika.
Steps
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1
Done
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Heat a large pan over medium heat on the stove. Add the olive oil and swirl to coat the bottom of the pan. Set aside. |
|
2
Done
|
In a separate bowl, mix together the soy sauce, brown sugar, and sesame oil until combined. Set aside. |
|
3
Done
|
Combine all remaining ingredients except the firm tofu in a mixing bowl and set aside. |
|
4
Done
|
When the pan is hot, pour in about half the marinade mixture. |
|
5
Done
|
Add the vegetables and cook, stirring occasionally, until they begin to soften and release their juices, about 5 minutes. |
|
6
Done
|
Add the rest of the marinade mixture and bring to a simmer. Reduce the heat to low, cover the pot, and let cook for approximately 5 minutes. |
|
7
Done
|
Uncover and continue to cook the vegetables, stirring frequently, until most of the liquid has evaporated, about 5-10 minutes. |
|
8
Done
|
Remove from heat, add the pressed tofu, salt, and pepper to taste, and mash everything together using a fork. |
|
9
Done
|
If desired, you may add the tapioca or cornstarch to thicken the consistency further. |
|
10
Done
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Serve immediately or chill and serve cold as a side dish or snack. |
