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!