REC: Stir-It-Up - Real Food Daily, Los Angeles, CA

[Guest guest]

I just saw this recipe in the latest L.A. Times and

thought I would pass it on.

 

Looks good.

 

@@@@@

Stir-It-Up

|

Real Food Daily, Los Angeles, CA

|

Tofu marinade:

1/2 cup water

1/4 cup tamari

2 tablespoons sesame oil

1.5 teaspoons brown rice vinegar

1.5 teaspoons garlic, minced

1.5 teaspoons ginger, minced

Pinch salt

2 cups firm tofu, cut into 1/2-inch cubes

Stir-fry sauce:

5 tablespoons mirin

7.5 tablespoons tamari

5 tablespoons water

5 tablespoons maple syrup

1.25 tablespoons sesame oil

2.5 tablespoons arrowroot

1/2 teaspoon red miso paste

Stir-fry

1 tablespoon oil

1 tablespoon garlic, minced

1 tablespoon ginger, minced

1 pinch red pepper flakes

1 cup daikon radish, thinly sliced

1 cup carrots, thinly sliced

1/2 cup zucchini, thinly sliced

1/2 cup yellow squash, thinly sliced

1 cup English cucumbers, thinly sliced

1/2 cup red peppers, thinly sliced

1/2 cup diced green onions, plus 3 tbsp

3 cups nappa cabbage, shredded

1 cup red cabbage, shredded

1/4 cup green cabbage, shredded

1/2 cup stir fry sauce

2 cups firm tofu, cubed and marinated

2 cups cooked brown rice

1 tablespoon toasted sesame seeds

|

For the tofu:

 

1. Place the water, tamari, sesame oil, vinegar,

garlic, ginger and salt in a bowl and whisk together.

 

2. Gently stir in the tofu to coat. Cover the bowl and

refrigerate for an hour. Stir, then cover and

refrigerate for another hour.

 

For stir-fry sauce:

 

1. Place the mirin, tamari, water, maple syrup, sesame

oil, arrowroot and miso paste in a bowl. Whisk until

the miso and arrowroot are completely dissolved and

all ingredients thoroughly incorporated.

 

2. Stir well before using. Makes 1 cup. Use half for

this recipe, reserve half for another use.

 

For the stir-fry:

 

1. Heat a wok over medium-high heat, then add the oil.

Add the garlic, ginger and red pepper flakes. Sauté

until fragrant, about 30 seconds.

 

2. Add the daikon, carrots, zucchini, yellow squash,

cucumbers, red peppers, half a cup of the green onions

and the cabbage and sauté 3 to 5 minutes, stirring

occasionally.

 

3. Add the stir-fry sauce and tofu, and stir until the

sauce reduces into the vegetable mix. Serve over the

brown rice. Garnish with the remaining green onions

and sesame seeds.

 

Each serving: 542 calories; 27 grams protein; 57 grams

carbohydrates; 10 grams fiber; 25 grams fat; 4 grams

saturated fat; 0 cholesterol; 2018 mg. sodium.

 

http://www.latimes.com - 9/24/03

|

_____

 

 

 

 

 

=====

RisaG

 

Risa's Food Service

http://www.geocities.com/radiorlg

Updated 9/12/03