Usually I wouldn’t use a recipe to make a stir-fry, since it’s the kind of thing I make when I want something quick for dinner that doesn’t require a lot of effort. But now that we’ve made the Broccoli Cashew Teriyaki Tofu Stir-fry from eat, drink & be vegan, my random veggies on rice splashed with soy sauce seems like a pretty pathetic alternative. This is one of my favourite recipes from the book, look how tasty it is:
Here is the sauce recipe, it is perfect and tastes exactly like something you’d get at an asian restaurant… only better.
- 1/3 cup tamari
- 1/4 cup water
- 3 1/2 Tbsp agave nectar (we probably used maple syrup)
- 1 1/2 Tbsp lemon juice
- 1 Tbsp toasted sesame oil
- 1 tsp blackstrap molasses
- 5-6 cloves garlic
- 2 1/2 tsp fresh ginger
- 1 Tbsp arrowroot powder
Broccoli is the best vegetable ever so its a pretty good choice, but you can use pretty much anything. Just stir fry it in oil first, and then add the sauce and cook for a little while until it thickens up.
By the way, last night I made these Oatmeal Chocolate Peanut Butter Muffins and I think they’re the best thing ever. I used half maple syrup and half brown rice syrup instead of agave because I didn’t have any, and I added 1/4 cup chocolate chips. They are so moist and delicious, you should go make them right now!
The stir fry is also one of our favorite recipes from ED&BV!
I’m so glad you liked the muffins! I made another variation that I still need to post about. They’re so versatile!