Stir-fry Archives - Epicurean Vegan

Seared Tofu with Vegetables in a Peanut-Ginger Sauce

June 6, 2015 by Epicurean Vegan

I love meals that come together in less than 30 minutes—especially when they’re this tasty, too! The savory, crispy-on-the-edges tofu, paired beautifully with the tangy peanut sauce on perfectly cooked broccoli and mushrooms. I thought about adding some brown rice, but we actually all enjoyed just the tofu and vegetables. You could always add some soba noodles if you get the inkling.

INGREDIENTS:
Peanut-Ginger Sauce
2 quarter-sized, 1/4″ thick pieces of fresh ginger
1/3 C peanut butter
1/4 C white wine vinegar
3/4 C canned coconut milk
4 Tbs lime juice
1/4 tsp sesame oil
1/2 tsp sugar
For the tofu
1 14-oz container extra firm tofu
2 Tbs olive oil
Salt and pepper
Tamari or soy sauce
Agave
The rest
1 head of broccoli
2 C chopped mushrooms
Sesame seeds

DIRECTIONS:
To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that’s okay, too).
Meanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You’ll end up with 28 triangles.
In a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with salt and pepper.
Cook 4-5 minutes, or until the edges of the tofu get a nice crispy sear. Drizzle with some more tamari and agave.
Transfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
Serve together with the tofu and sprinkle on some sesame seeds. Enjoy!

Seared Tofu with Vegetables in a Peanut-Ginger Sauce

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

I love meals that come together in less than 30 minutes---especially when they're this tasty, too! The savory, crispy-on-the-edges tofu, paired beautifully with the tangy peanut sauce on perfectly cooked broccoli and mushrooms. I thought about adding some brown rice, but we actually all enjoyed just the tofu and vegetables. You could always add some soba noodles if you get the inkling.

Author: Epicurean Vegan

Serves: 4

Ingredients

Peanut-Ginger Sauce
2 quarter-sized, ¼" thick pieces of fresh ginger
⅓ C peanut butter
¼ C white wine vinegar
¾ C canned coconut milk
4 Tbs lime juice
¼ tsp sesame oil
½ tsp sugar
For the tofu
1 14-oz container extra firm tofu
2 Tbs olive oil
Salt and pepper
Tamari or soy sauce
Agave
The rest
1 head of broccoli
2 C chopped mushrooms
Sesame seeds

Directions

To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that's okay, too).
Meanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You'll end up with 28 triangles.
In a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with more salt and pepper.
Cook 4-5 minutes, or until the edges of the tofu get a nice crispy sear.
Drizzle on some more tamari and agave.
Once cooked, transfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
Serve together with the tofu and sprinkle on some sesame seeds. Enjoy!

Quinoa Stir-fry with Avocado

February 23, 2015 by Epicurean Vegan

Well, let’s see if I can still do this; it’s been a while. Sorry for the absence, but I think I’m getting back into the swing of things. Our kitchen counter tops are supposed to arrive today . . . just when I was getting used to the plywood stand-in! I bring you this easy and delicious, gluten-free meal that’s ready in no time. Speaking of stand-ins, quinoa is a great alternative to rice. It’s a nice change, plus it’s an excellent source of protein. The avocado is also a nice touch, contrasting well with the crunchy cashews.

INGREDIENTS:
1 C tri-colored quinoa
1-1/2 C vegetable broth
1 Tbs olive oil
2 cloves of garlic, minced
2 bell peppers, chopped
1 small onion, chopped
2 stalks celery, sliced
2 small zucchini, sliced
2 C mushrooms, quartered
1/3 C tamari or soy sauce
1/8 C lime juice
1/2 tsp sesame oil
1 thumb-sized piece of ginger, peeled and grated
1 C unsalted cashews
1 avocado, peeled, pitted and cut into chunks

DIRECTIONS:
In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes. Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.

Next, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
In a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside. Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.

Top individual servings with avocado and enjoy!

Quinoa Stir-fry with Avocado

Cook time

25 mins

Total time

25 mins

I bring you this easy and delicious, gluten-free meal that's ready in no time. Speaking of stand-ins, quinoa is a great alternative to rice. It's a nice change, plus it's an excellent source of protein. The avocado is also a nice touch, contrasting well with the crunchy cashews.

Author: Epicurean Vegan

Serves: 6

Ingredients

1 C tri-colored quinoa
½ C vegetable broth
1 Tbs olive oil
2 cloves of garlic, minced
2 bell peppers, chopped
1 small onion, chopped
2 stalks celery, sliced
2 small zucchini, sliced
2 C mushrooms, quartered
⅓ C tamari or soy sauce
⅛ C lime juice
½ tsp sesame oil
1 thumb-sized piece of ginger, peeled and grated
1 C unsalted cashews
1 avocado, peeled, pitted and cut into chunks

Directions

In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes.
Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.
Next, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
In a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside.
Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.
Top individual servings with avocado and enjoy!

Tofu & Shiitake Stir-fry with Soba Noodles

February 12, 2014 by Epicurean Vegan

This is such an easy and tasty dinner to throw together—as long as you remember to give the veggies time to marinate. Even it’s just an hour, that’s quite all right. Feel free to use your own favorite veggies, but keep in mind, that you may have to marinate certain vegetables separate, depending on whether or not they need longer cooking time. The vegetables I chose could be all cooked together at the same time, so it made this dish a breeze.

INGREDIENTS
Marinade:
1/2 C tamari
2 Tbs brown rice vinegar
2 tsp agave
2 tsp sesame seed oil
2 Tbs sherry
1 tsp vegan Worcestershire sauce
2 cloves garlic, minced
1 Tbs ginger root, grated
1/2 C green onion, sliced
The rest:
8-oz shiitake mushrooms, sliced
14-oz pkg. extra firm tofu, drained, pressed and cubed
3/4 C snowpeas, cut in half
6 to 8 oz buckwheat soba noodles ( I like Hakubaku brand. They come in a package of 3 separate rolls of noodles. I used 2 of the 3)
1 Tbs olive oil
2 Tbs arrowroot

DIRECTIONS:
Combine all of the marinade ingredients in a resealable bag. Mix it up well, then add the mushrooms, tofu and snowpeas. Coat the vegetables thoroughly and lay flat in the refrigerator for at least an hour, turning over once, half way through.

In a large skillet, heat the olive oil. Drain and reserve the marinade in a measuring cup; you should have about a 1/3 of a cup; set aside. Saute the vegetables over medium heat for 8-10 minutes, or until they begin brown. Meanwhile, heat the water for the noodles. They’ll only take 4 minutes to cook once adding them to boiling water, so it will all come together pretty quickly.

When the vegetables are about done, whisk the arrowroot into the reserved marinade. Make sure you don’t have any clumps. Pour it into the skillet, coat the vegetables well, and reduce the heat to low.

Drain the soba noodles and serve with the vegetable mix on top. Enjoy!

Tofu & Shiitake Stir-fry with Soba Noodles

This is such an easy and tasty dinner to throw together---as long as you remember to give the veggies time to marinate. Even it's just an hour, that's quite all right. Feel free to use your own favorite veggies, but keep in mind, that you may have to marinate certain vegetables separate, depending on whether or not they need longer cooking time. The vegetables I chose could be all cooked together at the same time, so it made this dish a breeze.

Author: Epicurean Vegan

Ingredients

Marinade:
½ C tamari
2 Tbs brown rice vinegar
2 tsp agave
2 tsp sesame seed oil
2 Tbs sherry
1 tsp vegan Worcestershire sauce
2 cloves garlic, minced
1 Tbs ginger root, grated
½ C green onion, sliced
The rest:
8-oz shiitake mushrooms, sliced
14-oz pkg. extra firm tofu, drained, pressed and cubed
¾ C snowpeas, cut in half
6 to 8 oz buckwheat soba noodles ( I like Hakubaku brand. They come in a package of 3 separate rolls of noodles. I used 2 of the 3)
1 Tbs olive oil
2 Tbs arrowroot

Directions

Combine all of the marinade ingredients in a resealable bag. Mix it up well, then add the mushrooms, tofu and snowpeas. Coat the vegetables thoroughly and lay flat in the refrigerator for at least an hour, turning over once, half way through.
In a large skillet, heat the olive oil. Drain and reserve the marinade in a measuring cup; you should have about a ⅓ of a cup; set aside. Saute the vegetables over medium heat for 8-10 minutes, or until they begin brown.
Meanwhile, heat the water for the noodles. They'll only take 4 minutes to cook once adding them to boiling water, so it will all come together pretty quickly.
When the vegetables are about done, whisk the arrowroot into the reserved marinade. Make sure you don't have any clumps. Pour it into the skillet, coat the vegetables well, and reduce the heat to low.
Drain the soba noodles and serve with the vegetable mix on top. Enjoy!

Quinoa and Rice Stir-fry with Cashews & White Beans

October 15, 2012 by epicureanvegan

When I want to create a quick and filling dinner, I usually reach for quinoa or rice. Mixed with veggies and nuts, it always makes a great meal and very handy leftovers. I threw in some white beans, too and ended up with a flavorful, protein-filled dish that is nearly gluten-free. The rice mix I used contained wheat, but you can sub in another variety to make it gluten-free.

INGREDIENTS:
1 C quinoa
1 box Long Grain Wild Mix
4 C vegetable broth, divided
2 C mushrooms, chopped
6 green onion, sliced
1 C cashews
1 15-oz can white beans, drained and rinsed
1 Tbs olive oil
3 garlic cloves, minced
1/2 C white wine
1 C fresh parsley, chopped
Salt and pepper, to taste

DIRECTIONS:
Start by getting the rice and quinoa going. In a medium saucepan, bring 1-3/4 C of the stock to a boil. Add the rice mix and seasoning packet, reduce heat, cover, and let simmer for 25 minutes.

Start the quinoa about 15 minutes before the rice mix is done. In another medium saucepan, bring the remaining 2-1/4 C stock to a boil and stir in the quinoa. Reduce heat to low, cover and cook for 12-15 minutes. In a large skillet, toast the cashews over medium heat until they begin to brown; transfer to a boil and set aside. In the same skillet, heat the olive oil and garlic. Add the mushrooms, green onion, and white beans, and saute 5-7 minutes.

Stir in the rice, quinoa, and white wine; saute 3 minutes.

Stir in the parsley and cashews and season with salt and pepper. Enjoy!

Quinoa and Rice Stir-fry with Cashews & White Beans

When I want to create a quick and filling dinner, I usually reach for quinoa or rice. Mixed with veggies and nuts, it always makes a great meal and very handy leftovers. I threw in some white beans, too and ended up with a flavorful, protein-filled dish that is nearly gluten-free. The rice mix I used contained wheat, but you can sub in another variety to make it gluten-free.

Author: Epicurean Vegan

Ingredients

1 C quinoa
1 box Long Grain Wild Mix
4 C vegetable broth, divided
2 C mushrooms, chopped
6 green onion, sliced
1 C cashews
1 15-oz can white beans, drained and rinsed
1 Tbs olive oil
3 garlic cloves, minced
½ C white wine
1 C fresh parsley, chopped
Salt and pepper, to taste

Directions

Start by getting the rice and quinoa going. In a medium saucepan, bring 1-3/4 C of the stock to a boil. Add the rice mix and seasoning packet, reduce heat, cover, and let simmer for 25 minutes.
Start the quinoa about 15 minutes before the rice mix is done. In another medium saucepan, bring the remaining 2-1/4 C stock to a boil and stir in the quinoa. Reduce heat to low, cover and cook for 12-15 minutes.
In a large skillet, toast the cashews over medium heat until they begin to brown; transfer to a boil and set aside.
In the same skillet, heat the olive oil and garlic. Add the mushrooms, green onion, and white beans, and saute 5-7 minutes.
Stir in the rice, quinoa, and white wine; saute 3 minutes.
Stir in the parsley and cashews and season with salt and pepper. Enjoy!

Cashew Stir-fry with Noodles

July 31, 2012 by epicureanvegan

Sorry for the absence…I haven’t been making new dishes over the last couple of weeks, but instead, have been relying on some old favorites like enchiladas, creamy cashew pasta, and tofu sandwiches. We are leaving Wednesday for Santa Fe and Taos, so it was a good time to use up the veggies in the fridge. I’m excited to bring you lots of wonderful vegan food and news from New Mexico. It’s been ten years since we’ve there and we’re looking forward to going back. Of course, any road trip is not complete in my household without an accident/injury a day or two before leaving. (Last year, the Eighth Grader got his two front teeth knocked out during a trampoline incident. We were supposed to drive to Southern CO for a wedding. It didn’t happen. Spring Break this year was altered after the kid’s appendectomy). It was my turn, I guess. I got a little too excited trying out my new mandolin slicer Sunday night…

I should have seen it coming. I’ve heard the horror stories associated with the mandolin, but I bought one the other day anyway. First time I use it, I slice a pretty large chunk off my right pinkie finger. I’m lucky though, it could have been worse. I was millimeters short of taking off bone and nail! Yikes. Good thing I married an Eagle Scout. He kept me calm and got it wrapped up. I ended up going to urgent care yesterday morning and they cleaned it up good, wrapped it, and I have to go back today to have it looked at. The doc said it will take several months to heal. 🙁 The mandolin is in timeout.

Had I not been an idiot and lost part of an appendage, I probably would have used it to make this stir-fry, but I decided to stick with a good old-fashioned knife. It was slow-going, but I had some help. I picked up some East-West Stir-fry Sauce and these awesome ramen noodles from Hakubaku. Both were outstanding. The sauce had a mild flavor with just a tiny bit of zip. I used about 1/2 the jar, but feel free to use as much or as little as you’d like.

INGREDIENTS:
2 medium zucchinis, cut into sticks
6 mushrooms, quartered
6 celery stalks, sliced
1 bell pepper, cut into chunks
1 can bamboo shoots, drained
6 green onions, sliced
1-2 handfuls of cashews
3 Tbs freshly grated gingerroot
1 jar East-est Stir-fry Sauce
9.5-oz Hakubaku noodles
Olive oil

DIRECTIONS
Heat about a tablespoon of olive oil in a large skillet. Add the zucchini, celery, and bell pepper. Cook until they begin to get tender, about 7-9 minutes.

Add the bamboo shoots and ginger. Cook another 5 -7 minutes.

The noodles will take four minutes to cook in boiling water, so when you toss them in to cook, add the mushrooms, green onion, and cashews to the skillet. Cook 2 minutes…then add the sauce. Stir well to combine and saute to heat the sauce.

Drain the noodles and serve them topped with some stir-fry. Enjoy!

Cashew Stir-fry with Noodles

Author: Epicurean Vegan

Ingredients

2 medium zucchinis, cut into sticks
6 mushrooms, quartered
6 celery stalks, sliced
1 bell pepper, cut into chunks
1 can bamboo shoots, drained
6 green onions, sliced
1-2 handfuls of cashews
3 Tbs freshly grated gingerroot
1 jar East-est Stir-fry Sauce
9.5-oz Hakubaku noodles
Olive oil

Directions

Heat about a tablespoon of olive oil in a large skillet. Add the zucchini, celery, and bell pepper. Cook until they begin to get tender, about 7-9 minutes.
Add the bamboo shoots and ginger. Cook another 5 -7 minutes.
The noodles will take four minutes to cook in boiling water, so when you toss them in to cook, add the mushrooms, green onion, and cashews to the skillet. Cook 2 minutes...then add the sauce. Stir well to combine and saute to heat the sauce.
Drain the noodles and serve them topped with some stir-fry. Enjoy!

Tempeh and Peanut Stir-fry

August 25, 2010 by epicureanvegan

This is another quick meal to make when you’re short on time. You can substitute the soba noodles with rice if you’d like and add other ingredients such as bamboo shoots or Chinese snow peas.

INGREDIENTS:
1 pkg tempeh, diced
1 Tbs olive oil
1 med zucchini, sliced then quartered
1 red bell pepper, cut into large pieces
1/2 a med onion, cut into large pieces
8-10 mushrooms, quartered
1/2 C lightly salted peanuts
12-14 oz soba noodles or 2 C cooked rice
Sauce:
1 Tbs cornstarch
1/8 C water
1/2 C shoyu, tamari, or soy sauce
1 tsp mirin
1/2 tsp brown rice vinegar
1 tsp toasted sesame oil
1/4 tsp ginger
2 Tbs Hoisin sauce

DIRECTIONS:
Heat olive oil in a large skillet. In the meantime, cook the noodles or rice. Add the zucchini, tempeh, onion, and bell pepper to the pan and saute for about 15 minutes. Drizzle with a little mirin. While these are cooking, combine the cornstarch and water in a small bowl. In another small bowl, combine all of the sauce ingredients, then whisk the cornstarch mixture into the sauce mixture. Add the mushrooms to the skillet and cook just a few minutes–I don’t like shriveled mushrooms, so I always add them last. Stir in the sauce and the peanuts and combine well. Let it simmer a couple of minutes, then serve on the noodles or rice. Enjoy!

Quick Szechuan Stir-Fry

August 12, 2010 by epicureanvegan

CAUTION: this can get hot very quickly—that is, when I make it. I tend to get a little heavy handed with the hot spices, much to the dismay of the rest of family. Once again, I put a little too much heat on this stir-fry, earning a few glares from the Husband and 6th Grader. They agreed that it was really tasty and liked the udon noodles a lot, but the numb lips interfered a little. Next time I’ll go easy on the szechuan sauce.

INGREDIENTS:
1-8oz pkg Koyo Organic round udon noodles
1/4-1/2 C szechuan sauce like San-J brand
1/4-1/3 C tamari sauce
1 red bell pepper, cut into 1″ pieces
1 garlic clove, minced
1-2 Tbs olive oil
1 small summer squash, cut into small pieces
1 can sliced water chestnuts
8-10 mushrooms, sliced
4-5 green onions, sliced
Toasted sesame seeds

DIRECTIONS:
Cook noodles according to package instructions (they take about 7-8 minutes). Heat olive oil and garlic in a skillet. Add bell pepper, water chestnuts, and squash; saute for about 15 minutes, or until softened. Add mushrooms, green onions, tamari, and szechuan sauce. I’d start with about a 1/4 cup of the szechuan sauce and go from there. Cook for another 5-7 minutes, then add the cooked noodles to the pan and stir to combine everything. Top with sesame seeds. Depending on how hot you make it, serve it with a hankie to wipe the brow! Enjoy!

Pineapple-Cashew-Quinoa Stir-Fry

January 24, 2010 by epicureanvegan

This recipe from Veganomicon is so flavorful and delicious!
It helps to have all the ingredients ready and chopped up before your start and the recipe calls for chilling the quinoa once it’s done, but I didn’t have time for that, so I filled the sink with cold water and placed the pan of quinoa in the sink–it worked beautifully. I also made some other changes to the recipe, but I’ll list the original and my alterations.

INGREDIENTS:
Quinoa:
1 C quinoa, well rinsed and drained (I like Ancient Harvest brand–already rinsed)
1 C pineapple juice (I used a cup from the canned pineapple you’ll need for the stir-fry)
1 C cold water
1/4 tsp soy sauce
Stir-fry:
4 oz cashews, raw and unsalted
3 Tbs peanut oil (I used olive oil)
2 scallions, sliced thinly
2 cloves garlic, minced
1 hot red chile, sliced into very thin rounds (When I started this, I realized I didn’t have one…oops)
1/2″ piece ginger, peeled and minced
1 red bell pepper, seeded and diced (I also added one diced yellow bell pepper)
1 C frozen green peas or cooked edamame (I used the edamame)
1/2 C fresh basil leaves, rolled and sliced thin shreds
2 Tbs chopped fresh mint
10-oz fresh pineapple, cut into bite sized pieces (about 2 C–I used canned)
3 Tbs soy sauce
3 Tbs vegetable stock
1 Tbs mirin
Lime wedges for garnish (I drizzled jarred lime juice on top)

DIRECTIONS:
Prepare the quinoa first: Combine the quinoa, juice, water and soy sauce in a medium-sized pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower heat to medium-low, cover and cook for 12-14 mins until all the liquid has been absorbed and the quinoa appears plump and slightly translucent. Uncover, fluff and let cool. For best results, place the quinoa in an airtight container and refrigerate overnight, or chill for 1 hour. Like I said, I cooled it in a sink of cold water.

To prepare the stir-fry: Use a very large skillet–at least 11 inches. Place the cashews in the dry pan and heat over medium heat, stirring them, until lightly toasted, 4-5 mins. Remove the cashews from the pan, raise the heat to medium and add the oil, scallions, and garlic. When the garlic starts to sizzle, add the sliced chile pepper and ginger. Stir-fry for about 2 mins then add the bell pepper(s) and peas (or edamame).

(Such a colorful dish)!
Stir-fry for another 3-4 mins, until the bell pepper is softened. Add the basil and mint and stir for another minute before adding the pineapple and quinoa.
In a measuring cup, combine the soy sauce, vegetable stock and mirin. Pour over the quinoa mixture. Stir to incorporate completely and coat the quinoa. Continue to stir-fry 10-14 mins, until the quinoa is very hot.

(I see why the recipe called for a very large skillet)

The recipe didn’t say anything else about the cashews, so I added them the last 5 mins of stir-frying. Serve with lime wedges and additional soy sauce to season individual servings to taste. Serves 5-6. Enjoy!

Recipe source: Veganomicon

Seared Tofu with Vegetables in a Peanut-Ginger Sauce

Quinoa Stir-fry with Avocado

Tofu & Shiitake Stir-fry with Soba Noodles

Quinoa and Rice Stir-fry with Cashews & White Beans

Cashew Stir-fry with Noodles

Tempeh and Peanut Stir-fry

Quick Szechuan Stir-Fry

Pineapple-Cashew-Quinoa Stir-Fry

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