Step 1Place the water, tamari, sesame oil, vinegar, garlic, ginger and salt in a bowl and whisk together.
Step 2Gently stir in the tofu to coat. Cover the bowl and refrigerate for an hour. Stir, then cover and refrigerate for another hour.
Step 1Place 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.
Step 2Stir well before using. Makes 1 cup. Use half for this recipe, reserve half for another use.
Step 1Heat a wok over medium-high heat, then add the oil. Add the garlic, ginger and red pepper flakes. Saute until fragrant, about 30 seconds.
Step 2Add the daikon, carrots, zucchini, yellow squash, cucumbers, red peppers, half a cup of the green onions and the cabbage and saute 3 to 5 minutes, stirring occasionally.
Step 3Add 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.