Sesame Tofu Stir-Fry


This meal is one of my staples when I’m too tired to think of something else to cook, or when I really need some vegetables.

It’s an Asian stir fry made with whatever vegetables you wish (though carrot and broccoli are always good to start with), tofu, and sesame-soy-ginger sauce.


  • Veggies (any and all!) – I used broccoli, carrots, and mushroo
    IMG 3412 300x225   Sesame Tofu Stir Fry

    Garlic, leek, jalepeno, carrots, broccoli

    ms (and jalepeno for spice)

  • Trifecta of Awesomeness (Garlic, Ginger, Leek) – diced
  • Tofu (firm/extra-firm) – cubed
  • Can of assorted Asian stir-fry vegetables (baby corn, water chestnut, etc.)

    IMG 3414 300x225   Sesame Tofu Stir Fry

    Mushrooms and Asian stir-fry veggies

  • Fresh Thai Basil
  • Sesame Seeds
  • Sauce: Soy sauce, sesame oil, chili oil, paprika, salt, pepper, cornstarch (if desired, to make a thicker sauce)


Saute garlic and leek in olive or grapeseed oil.

Add veggies (firmest first) and saute until slightly tender.  Add drained can of Asian stir-fry veggies.

Squeeze all excess water from the tofu and cube.  Season tofu with paprika, salt, pepper, soy sauce and a drizzle of sesame oil.  Coat with sesame seeds.

IMG 3415 300x225   Sesame Tofu Stir Fry

Tofu with sesame seeds

While veggies are cooking, saute tofu in a separate pan.

Mix the sauce together– 4 tbsp  soy/1 tsp sesame/chili oil if you have it.  Add a teaspoon of cornstarch if you would like a thicker sauce (and a little water if you like)

IMG 3416 300x225   Sesame Tofu Stir Fry


Add sauce and tofu to the veggie stir fry and cook for a minute to combine.  Add fresh thai basil for the last minute or so.  Enjoy!

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Sesame Tofy Stir-Fry

October 2, 2011
Food, Recipe


Amazing coconut veggie stir-fry


I’m not sure why this turned out so freaking amazing, and there’s probably no way to exactly replicate it but you can try, and make your own combinations.. most ingredients are interchangeable ..


Here are some tips from yours truly:

  • Veggie ingredients == whatever is in your fridge.  Though I do recommend a combination of leafy, crunchy,  and sauce-soaking veggies.

Here’s what I mean by that, with some examples:
Leafy == kale, Swiss chard, leafy Chinese broccoli, spinach
Crunchy == broccoli, Chinese broccoli, carrots
Sauce-Soaking == broccoli florets, squash, zucchini

IMG 0901 300x225   Amazing coconut veggie stir fry

Chinese Broccoli

1. diced garlic
2. diced fresh ginger
3. diced leek (sub onion if you DARE, but it’s my enemy)

In fact, I frequently keep a tub of all these things chopped in my fridge as I can make a lot of dishes with them..

  • Things that pack punch (flavorful veggies)

1. Fennel (why should you eat fennel? cancer-preventing, vitamin c-providing, fibrous awesomeness described here)
2. ?? help.  I’m sure there are more


IMG 0899 300x225   Amazing coconut veggie stir fry

Fennel (if you don't know what it looks like). You can eat the whole thing! So delicious and healthy.

  • Things you can always add at the end of the cook time

1. Water chestnuts
2. Baby corn
3. Button mushrooms or regular mushrooms
4. Bamboo shoots

  • Things to top/garnish with

1. Fresh herbs (Thai basil is tops.. then cilantro/regular basil/parsley etc.)
2. Crunchy raw veggies like cucumber, radish, sprouts or snow pea shoots


I like to boil diced sweet potato or white yam until soft and then add it to the stir fry.  This makes the dish creamier and sweeter without artificial sweeteners or fattening dairy products.  It works best if the sweet potatoes start to crumble or fall apart in the stir fry


IMG 0904 300x225   Amazing coconut veggie stir fry

Boiling sweet potatoes to add sweetness/creaminess to a stir fry


Ingredients (in this stir fry):

  • 4 carrots
  • 1 whole bulb/stalks of fennel
  • 1 zucchini
  • 5 stalks of Chinese broccoli
  • 1 whole bunch of colorful Swiss chard
  • 1 sweet potato
  • 3 cloves garlic
  • 1/4 cup diced ginger
  • 1/3 cup diced leek
  • fresh Thai basil
  • spices/sauces: paprika, hot curry powder, ground black pepper, basil, turmeric, hot sesame oil, soy sauce.  Don’t be afraid of spices.. add hot ones a little at a time so you don’t ruin the dish. On a big pot of food like this remember it will take a lot of spice to add flavor.  Experiment.
  • **Coconut powder (to taste), 1/2 cup stock (chicken or veggie) and 1/2 cup water (or just 1 whole cup water), 1 Tbsp corn starch (for thickening)

    IMG 0909 225x300   Amazing coconut veggie stir fry

    Coconut powder from the H Mart in Catonsville


**I like coconut powder because you have more control over the amount you want in your dish and can add to it little by little, which also controls the ABSURD FAT CONTENT in a can of coconut milk (read: 57 grams of fat per cup…at least it is good fat).  I dislike it because you then need to make up for the creaminess.  This was accomplished with extra liquid such as chicken broth and water combined with corn starch.  Not a lot was needed as this was more of a stir fry than a curry.



  • Chop all your veggies.  Keep your harder/crunchier veggies in one bowl and leafy in another.  This way everything can cook to a desired doneness without overcooking certain vegetables
  • Start boiling your diced sweet potato on one burner.  Let it boil for 5-10 minutes until soft and then set aside.
  • Start your stir-fry with a suitable oil.  I like Grape seed oil.. it’s healthy (as far as oils go), and has a high smoke point.  Add as much to your wok or pan as you need (PS you need a BIG pan or wok for this many veggies..)
Grapeseed oilIMG 0905 225x300   Amazing coconut veggie stir fry
  • Add your garlic, and leek and saute for a minute.
  • Add all your crunchy veggies.  Saute for 5 minutes or so with the heat fairly high.
  • Add ginger, hot sesame oil, and leafy veggies and continue to saute.
  • As veggies begin to wilt, add the sweet potato, spices (to taste), stock, and coconut powder
  • Once you have the flavor right and the veggies are ready to eat (still a little crisp hopefully), add a little water and corn starch to thicken it just a tad.  It helps the spices stick to the veggies, I’ve found.
  • You can top your stir fry with garnishes or more fresh herbs.  Lots of Thai basil is highly recommended.
IMG 09061 300x225   Amazing coconut veggie stir fry

Veggies being sauteed


EAT.  Go to bed.  Repeat.  This should make about 4 full meal portions, depending on how hungry of a person you are, and if you’re going to go seek rice because you require some form of classic ‘carb’ in your meal or if you need more filler…  etc etc, but this is delicious on its own!

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Awesome veggie stir fry / curry-like dish



April 7, 2011
Food, General, Recipe


E-Z Dumpling Salad


This salad is  E-Z because you use pre-made dumplings instead of making your own.  (I used the frozen vegetable dumplings from Trader Joe’s.)   You could also make Not-So-E-Z Dumpling Salad by choosing to craft your own dumplings from scratch.


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slice up some veggies


Step 2:

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steaming some dumplings


Step 3:

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Tamari sauce, agave nectar, white balsamic, sriracha hot sauce


Step 4:

2011 03 31 18 41 11 225 300x200   E Z Dumpling Salad

You eat! You blog!



HINT: You can either dip the dumplings into the dumpling sauce, or use the sauce like salad dressing

ANOTHER HINT: I don’t really have a recipe for dumpling sauce except for this:  mix together a little bit of something vinegary, a little bit of something sweet (juice, honey, sugar, agave, etc), a little bit of something hot, and something soy-saucey.  Sometimes I dilute the sauce with a few splashes of water or mirin if the flavor is too INTENSE.

HOW TO MAKE IT BETTER: Pan frying the dumplings positively increases the taste, texture, appearance, and fat content of the dish.  Thai basil and fresh mint would add  leafy delight and sliced daikon would provide sweet/hot crunchiness.

April 5, 2011