Classic stir-fry
Dear SOS: About once a year, I go to Real Food Daily on La Cienega in Los Angeles with a friend who is vegetarian. I always enjoy their wholesome vegetarian meals, and on our most recent visit we had a new dish called Stir It Up. It’s a wonderful blend of vegetables and tofu with just the right amount of spiciness. Will they share the recipe?
Thank you.
Maruta Taube
Los Angeles
Dear Maruta: The secret behind this classic veggie stir-fry is the easy extra step of marinating the tofu in a full-flavored blend of garlic, ginger and soy.
Tofu marinade
Place the water, tamari, sesame oil, vinegar, garlic, ginger and salt in a bowl and whisk together.
Gently stir in the tofu to coat. Cover the bowl and refrigerate for an hour. Stir, then cover and refrigerate for another hour.
Stir-fry sauce
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.
Stir well before using. Makes 1 cup. Use half for this recipe, reserve half for another use.
Stir-fry
Heat a wok over medium-high heat, then add the oil. Add the garlic, ginger and red pepper flakes. Saute until fragrant, about 30 seconds.
Add 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.
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.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
