Thursday, April 24, 2008

Broccoli Teriyaki Tofu Stir-Fry

Eat, Drink, & Be Vegan's
Broccoli Cashew Teriyaki Stir-Fry

Dinner tonight was SO flavorful. This recipe turned out wonderful! I think the homemade teriyaki sauce is what made the dish. It tasted nice and fresh thanks to the freshly grated ginger and garlic. By using tamari rather than soy sauce, the dish was perfectly balanced. I hate it when dishes are overpowered with soy sauce because all you taste is the salt.

I followed the recipe almost exactly except I made a few modifications due to not having some ingredients.
  • Replaced sesame oil with walnut oil and used cornstarch instead of arrowroot powder for the teriyaki sauce.
  • No cashews. I was going to use peanuts, but I'm kind of sick of peanuts thanks to earlier today when I consumed massive amounts of peanut butter cookie dough.
  • I used broccoli, red peppers, mushrooms, and yellow squash.
  • Right before I turned the heat off, I added crushed red pepper.
Served on top of brown rice...


Oh and I wasn't kidding in my previous post when I said the cookies were addicting. In the course of the afternoon, I've eaten like half of them. I think I need to give away the rest!


VeggieGirl said...

Oooh, you picked a FABULOUS recipe from ED&BV, for dinner - I love that stir-fry!!

Haha, keep enjoying those cookies!!! :0)

ashley said...

Ummm... you want to send those cookies my way? ;)

Jill said...

I love broccoli stir-fries like that, so delicious!