Japanese Stir-fry with Grilled Tofu Steaks

We all have people that inspire us to experience new tastes and recipes and this recipe is inspired by one of those special people that inspires me. Her name is Mook, she is a passionate blogger and vegan who shares her beautiful wisdom and Thai inspired dishes with us all. Please take a moment to follow her Instagram @mymeatlessmeals or visit her beautiful site http://www.mymeatlessmeals.com/

I slightly modified things in my version, 99% of the ingredients are from the original recipe created by Mook who has so graciously allowed me to share it with you.

We had our stir-fry with yummy marinaded tofu steaks that I know you will love. Recipe at the end of the stir fry recipe, a winner in its own right.

Let’s head out and see what gives this stir fry a Japanese twist on a well loved favourite……

Japanese Stir-fry with Grilled Tofu Steaks

The interesting thing with stir fry is you have common ingredients (some type of veggie and noodle) and process to create (stir fry and add some type of sauce to flavour). And yet when you mix it up a little in the veggie department and change up the ingredients in the sauce, you can transform your dish and create many unique and delightful eating experiences. And hey, who doesn’t love a unique and delightful eating experience!

In this stir fry the special veggies are the shiitake mushrooms and its wonderful flavour and texture. The fresh bean sprouts add both flavour and crunch. Its really the sauce that is unique, infusing the flavours of sake, mirin, rice vinegar and sesame oil. Such a beautiful flavour combination.

We had our stir fry with rice noodles and grilled tofu on the side. Just because we could. Blessed!

The recipe for the yummy tofu steaks follow this one. I hope you enjoy them both.

Japanese Stir-fry

What you’ll need for your Japanese Stir-fry:

2 T coconut oil
I like to get everything prepped and then the cooking is a piece of cake!
2 T ginger, chopped
1 T garlic, minced
2 – 3 c cooked rice noodles
1/2 c leeks, sliced
1/2 c carrots, sliced thin
1/2 red onion, diced
2-3 c green Napa cabbage
Gorgeous carrots and napa cabbage ready for the walk.
1-2 c shiitake mushrooms, stems removed, sliced
2 c fresh bean sprouts (save till the end)
sesame seeds (to sprinkle on at the end)

Sauce for Japanese Stir-fry

3 T soy sauce
Mirin is sweet sauce that adds a unique flavour to the sauce. I got mine at my local Asian market.

Sake. Now I don’t know much about sake and decided to buy a small and a little higher priced bottle, hoping it would be a good selection.
1.5 T Sake
1.5 T rice vinegar
2 T mirin
1.5 t sesame oil

How to make your Japanese Stir-fry:

Make the sauce and set it aside for later
Beautiful shiitake mushrooms add their unique flavour to the dish. Yum!
Boil some water and soak your rice noodles, don’t cook too much, when cooked (3-5 minutes), drain and rinse. Set aside.
Rice noodles with hot water to cook then – do not over cook.
Chop up all your veggies and measure the required amounts of each component
Heat a wok if you have one or a large fry pan
Add the coconut oil, when hot add in the garlic and ginger, saute for a 1/2 minute
Add red onion, saute for about 1/2 minute and then add in the carrots, cabbage, leeks and mushrooms.
Garlic, ginger and onion, sauteing in the wok
Continue to saute until the veggies are the way you like
Leeks and carrots added to the wok, adding colour texture and flavour

them. I like mine with a bit of crunch.
Add in the sauce and mix well
Add in the softened rice noodles (well drained) and mix thoroughly with the veggies and sauce
Add in 3/4’s of the bean sprouts for the last 1-3 minutes of cooking, save the other 1/4 raw sprouts to garnish each dish
Adding in the sauce and pre cooked rice noodles and mix together well

Add in the napa cabbage and 3/4 of the bean sprouts and continue to sauce till becoming tender.
Taste and add salt and pepper if required.
Serve with fresh bean sprouts and sesame seeds as toppers.
Dish up and sprinkle with white sesame seeds.

I absolutely love the flavour of this sauce! Serve with Tofu Steaks below….a perfect pairing!

Tofu Steaks – Fresh Style

What you will need for your Tofu Steaks – Fresh Style

1 Package Extra Firm Tofu (organic if possible)
Organic tofu, tamari and spices for the marinade
1/2 c Tamari or you could use Bragg Soy Seasoning
2 c water
2 T ground coriander
4 T Garlic Powder

How to make your Tofu Steaks – Fresh Style

Cut your block of tofu into four big slabs (steak style) or 1″ cubes, your choice
Soak the tofu steaks in the marinade for a few hours. If you have a tofu press – press the tofu before marinading for best flavour
Add all the remaining ingredients together and mix well to create your marinade
Add the tofu steaks or cubes to the marinade and allow to soak up the gorgeous flavours for a minimum of 2 hours and up to overnight.
When ready to cook. Heat up a fry pan till nice and hot (with a little oil), or you can grill on the BBQ or in your oven, your choice.
Cook, saute, BBQ until both sides of the tofu steaks/cubes are golden brown, yum!
Grill or BBQ your marinaded tofu steaks to perfection!