Thursday 7 August 2014

Ginger-miso stir-fry


by Dieter

inspired by a recent visit to the Candle Cafe (NY)

1 block of firm tofu that is already seasoned (e.g. Taifun's bratfilets Japanische art, Rewe's tofu sesam mandel)
1 large bulb of broccoli
3 carrots
(other vegetables if you like)

A bit of salt
1 teaspoon of toasted sesame oil
2 teaspoons of sunflower oil
5 cm of fresh ginger
1 teaspoon of chili flakes
1 teaspoon of miso
1 tablespoon of nutritional yeast
1 teaspoon of tamari
1 teaspoon of rice vinegar
Some starch (corn flour or tapioca)
  • Put oil in pan on medium heat. 
  • Add the finely cut garlic and ginger plus the chili flakes and let fry for a bit. 
  • Add the cut broccoli and carrots. 
  • After 2-3 mins add a cup of water, the miso, tamari, rice vinegar and nutritional yeast. Stir well so that the flavours mix and coat all the other ingredients. 
  • Finally stir in the starch to thicken the sauce.