0 (0)

Mains, Vegetarian

Classic stir-fry

Classic stir-fry
Los Angeles Times

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 ... Read more

Total time: 50 minutes plus 2 hours marinating | Serves 4

Tofu marinade

  • 1/2 cup water
  • 1/4 cup tamari
  • 2 tablespoons sesame oil
  • 1 1/2 teaspoons brown rice vinegar
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced ginger
  • Pinch salt
  • 2 cups firm tofu, cut into 1/2-inch cubes

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.

Stir-fry sauce

  • 5 tablespoons mirin
  • 7 1/2 tablespoons tamari
  • 5 tablespoons water
  • 5 tablespoons maple syrup
  • 1 1/4 tablespoons sesame oil
  • 2 1/2 tablespoons arrowroot
  • 1/2 teaspoon red miso paste

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.


  • 1 tablespoon oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 pinch red pepper flakes
  • 1 cup thinly sliced daikon radish
  • 1 cup thinly sliced carrots
  • 1/2 cup thinly sliced zucchini
  • 1/2 cup thinly sliced yellow squash
  • 1 cup thinly sliced English cucumbers
  • 1/2 cup thinly sliced red peppers
  • 1/2 cup plus 3 tablespoons diced green onions
  • 3 cups shredded nappa cabbage
  • 1 cup shredded red cabbage
  • 1/4 cup shredded green cabbage
  • 1/2 cup stir fry sauce
  • 2 cups firm tofu, cubed and marinated
  • 2 cups cooked brown rice
  • 1 tablespoon toasted sesame seeds

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.

Note: Mirin is a sweet rice wine. Tamari is similar to but richer than soy sauce. Both are available in Asian food sections of most grocery stores.


Parsnip gratin with fresh nutmeg
Parsnip gratin with fresh nutmeg

Cherry relish
Cherry relish

Thai red curry duck with pumpkin
Thai red curry duck with pumpkin

Kathy's Broadway Carrot Cake
Kathy's Broadway Carrot Cake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Barley porridge with mushrooms, herbs and poached egg
Valentino's lobster-farro salad
Petrale Sole With Golden Tomato and Pepper Coulis
Garbanzo and fresh vegetable salad