Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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Sesame Ginger Stir Fry with Baked Teriyaki Tofu   This dish is completely delicious! And it’s so good for you. I used sprouted organic tofu to avoid eating Franken-tofu from gmo soy beans. The sesame miso ginger sauce is great on noodles too! Cook your favorite rice in water or stock. Slice one block of organic sprouted tofu into 6 0r 8 steaks and cover on all sides with teriyaki sauce mixed with fresh grated ginger, ( I like Soy Vey Very Teriyaki with sesame seeds in it.) Bake at 350 while you make the stir fry. Make the sesame ginger sauce for the veggies by combining 2 crushed garlic cloves, about 1/2 inch of fresh grated ginger, 2 tblsp sesame paste, 2 tblsp miso paste, 1 tsp organic soy sauce, 1/2 tsp red chili paste, 2 tsp honey, fresh ground pepper,  and 2 tblsp rice vinegar or white vinegar. Set aside. Any chopped veggies would be great in this dish. I used 2 carrots, yellow wax and green beans from the garden, 1 small zucchini from the garden, 1 small sweet onion, 2 stalks of celery, 1 small can of sliced water chestnuts, about 3/4 cup sliced purple cabbage, fresh chopped cilantro, and fresh chopped garlic and ginger. Stir fry all the veggies in a little peanut oil, about 5 minutes or to your desired doneness. Add 2 or 3 tblsp of the miso ginger sauce at the end, along with a small splash of water if it’s too thick. Let the sauce and veggies cook together for a minute. Serve over cooked rice with teriyaki tofu steaks on the side and a garnish of fresh chopped cilantro. Yum!

Sesame Ginger Stir Fry with Baked Teriyaki Tofu 

 This dish is completely delicious! And it’s so good for you. I used sprouted organic tofu to avoid eating Franken-tofu from gmo soy beans. The sesame miso ginger sauce is great on noodles too!

Cook your favorite rice in water or stock.

Slice one block of organic sprouted tofu into 6 0r 8 steaks and cover on all sides with teriyaki sauce mixed with fresh grated ginger, ( I like Soy Vey Very Teriyaki with sesame seeds in it.) Bake at 350 while you make the stir fry.

Make the sesame ginger sauce for the veggies by combining 2 crushed garlic cloves, about 1/2 inch of fresh grated ginger, 2 tblsp sesame paste, 2 tblsp miso paste, 1 tsp organic soy sauce, 1/2 tsp red chili paste, 2 tsp honey, fresh ground pepper,  and 2 tblsp rice vinegar or white vinegar. Set aside.

Any chopped veggies would be great in this dish.
I used 2 carrots, yellow wax and green beans from the garden, 1 small zucchini from the garden, 1 small sweet onion, 2 stalks of celery, 1 small can of sliced water chestnuts, about 3/4 cup sliced purple cabbage, fresh chopped cilantro, and fresh chopped garlic and ginger.
Stir fry all the veggies in a little peanut oil, about 5 minutes or to your desired doneness. Add 2 or 3 tblsp of the miso ginger sauce at the end, along with a small splash of water if it’s too thick. Let the sauce and veggies cook together for a minute.
Serve over cooked rice with teriyaki tofu steaks on the side and a garnish of fresh chopped cilantro. Yum!

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