Tag: stir fry

Easy Teriyaki Sauce (No Refined Sugar)

Melissa King 197 Comments

Easy Teriyaki Sauce with no refined sugar!  I am a big fan of creating recipes for things I would have bought in the store.  This homemade teriyaki sauce is one of those things.

I have made homemade ketchup, homemade salad dressings and homemade tomato sauce.  Teriyaki sauce is another to add to the list.

Have you looked at your store bought teriyaki sauce?  Most of them are loaded with highly refined sweeteners like high fructose corn syrup.

My homemade teriyaki sauce recipe is made of just a handful of real ingredients and no processed sugars!  Keep in mind, since there is less sugar, it will not be as sweet as store bought sauce.  I promise it is delicious though!

 

easy teriyaki sauce

In addition to the sauce,  I wanted to test it out in a dish as well.  So I made an additional recipe. It’s a teriyaki glazed tofu recipe.

I like to store this homemade vegan teriyaki sauce in mason jars.

Easy Teriyaki Sauce

Easy Teriyaki Sauce

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Prep Time 20 min Cook Time 10 min Serves 4 servings     adjust servings

Ingredients

    Easy Teriyaki Sauce

    • 1/2 cups soy sauce or tamari . (Please try to buy these organic)
    • 1/4 cup + 1 T mirin (Japanese cooking wine)
    • 1 1/2 T maple syrup
    • 1/4 tsp ginger
    • 1/2 tsp garlic
    • 1/2 T arrowroot (this is used as a thickening agent.)

    Teriyaki Tofu Stir Fry

    • 1 pkg extra firm tofu (please try to buy this organic)
    • 5-6 handfuls of spinach
    • 2 cups cooked quinoa
    • teriyaki dressing

    Instructions

      Easy Teriyaki Sauce

      1. In a sauce pan , mix all the ingredients on low heat for about 5-7 minutes.
      2. Transfer to a mason jar.

      Teriyaki Tofu Stir Fry

      1. Preheat oven to 375.
      2. Cut the tofu in cubes and place into a container.
      3. Pour the teriyaki mixture into the container and let it marinate for at least an hour.
      4. When it’s done marinating, use a slotted spoon to scoop up the tofu and lay it on a lined baking sheet .
      5. Bake for about 35-45 minutes, stopping halfway through to flip and brush more sauce on the tofu.
      6. Once the tofu is done, set it aside.
      7. In a large saucepan , heat the cooked quinoa with the remaining sauce.
      8. Turn down, cover and simmer for about 5-7 minutes.
      9. Lastly add the spinach and cook just until it is slightly wilted.
      10. Uncover and let the remaining sauce boil off. Top with the roasted tofu. Enjoy!

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      Recipe Notes

      The mixture will thicken slightly in the fridge. When ready to use, you can try the quinoa dish. If tofu isn’t your thing, feel free to use your favorite protein.

      Stir Fried Quinoa

      Melissa King 24 Comments

      This is my husband’s go to meal to use up whatever we have in the fridge.  Well we were out of rice too so he subbed quinoa instead this time.  It came out so good!  I actually liked it better with the quinoa.  This is a great dish for vegans because quinoa is a complete plant based protein.  We added tofu to ours.  If you want to make the tofu, just cut it into cubes and bake it at 400 for about 30 minutes.  Or you could add your favorite protein and you have a great little meal.

      Stir Fried Quinoa

      This is a super easy meal to whip up quickly.  We almost always have a container with cooked rice or quinoa on hand to make meals last longer so the quinoa had been cooked ahead of time.  If you have never cooked quinoa, it is a 2:1 ratio.  I part quinoa to 2 parts water.  Bring to a boil and then cover, turn down and simmer for about 10-15 minutes or until the liquid is absorbed.

      Stir Fried Quinoa

      Stir Fried Quinoa

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      Prep Time 10 min Cook Time 15 min

      Ingredients

      • 2 cups quinoa cooked
      • 3 carrots diced
      • 2 stalks celery diced
      • 1/2 yellow onion rough chopped
      • 3 T soy sauce or bragg's aminos
      • 1 T mirin
      • 2 tsp garlic powder
      • 2 T toasted sesame oil
      • salt to taste

      Instructions

      1. In a sauce pan , saute veggies for 5-7 minutes in toasted sesame oil, soy sauce, mirin, salt and garlic. 
      2. Then add the quinoa and saute for another 6-7 minutes. 
      3. The veggies should still retain some crunch.  Enjoy!

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      Simple Stir Fry

      Melissa King 12 Comments

      We had a lot of random veggies left in our fridge today.   Since I am going shopping tomorrow,  thought I would use them up.  The best way to do that is in a stir fry.  There are no rules really, just throw everything together with some sauce.  We love stir fries and have several on the blog already.  The Peanut Noodle Stir Fry is my husband’s favorite.

      stir fry

      As you can see from the picture, I added tofu to ours.  If you are going to use tofu, try to get an organic brand that is non GMO verified since 90% of the soy products in this country contain GMOs.  Feel free to add a protein of your choice if soy is not your thing.  I tossed in some black rice that we had laying around the fridge as well.  We usually make a big pot of rice every week and add it to various meals to stretch them out longer.

      Simple Stir Fry

      Simple Stir Fry

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      Ingredients

      • 1 pkg firm tofu
      • 4-5 cups of spinach (seems like a lot, but it cooks down)
      • 5 carrots cut in strips
      • 1/2 green or red pepper cut in strips
      • 1 cup sliced green beans
      • 2 cups cooked rice (I used black rice)
      • 2 T toasted sesame oil

      For the sauce

      • 1/4 cup soy sauce or bragg's aminos
      • 2 T mirin
      • 1 tsp garlic powder
      • 1/2 T coconut sugar

      Instructions

      1. Preheat the oven to 400.
      2. Drain the tofu and pat dry.
      3. Cut into cubes and place on a greased baking pan and bake for about 45 minutes.
      4. In a large sauce pan, on medium heat, cook the oil, peppers, carrots and beans until they soften.
      5. Then add the spinach, rice, sauce and tofu.
      6. Cook for another few minutes until everything looks well combined with sauce.
      7. Serve immediately or refrigerate for later.

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      Cabbage Peanut Stir Fry (Vegan and Gluten Free)

      Melissa King 39 Comments

      Cabbage Peanut Stir Fry.  Stir fries are a great way to use up an extra vegetables you have in the fridge.  That is exactly what I was doing when I came up with this stir fry recipe.

      Sometimes you really don’t even need a recipe.  Just throw a bunch of stuff together and viola!  Instant meal.

      Often times with something delicious and easy.  That was the case with this healthy stir stir fry recipe.  This recipe will become a staple in our meal rotation.

       

      Cabbage Peanut Stir Fry

       

      If you wanted to add more protein to this recipe, you can add baked tofu. To bake the tofu, I cut it into cubes and bake in the oven at 350.  It usually cooks in 30-35 minutes.

      This recipe would also be great served over wild rice or quinoa.  This helps also stretch the meal out longer.

      This dish was inspired by my Peanut Noodle Stir Fry.

      Cabbage Peanut Stir Fry

      Cabbage Peanut Stir Fry

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      Ingredients

      • 1 head cabbage sliced thin
      • 1 red pepper sliced thin
      • 1 yellow pepper sliced thin
      • 1 green pepper sliced thin
      • 4 carrots shredded
      • 1/3 cup peanut butter
      • 1/4 cup orange juice not from concentrate
      • 1/4 cup organic soy sauce or bragg's aminos
      • 2 T toasted sesame oil

      Instructions

      1. In a large pan, throw the cabbage, peppers, carrots and oil and cook on medium covered until some of the cabbage cooks down. It will seem like a lot, but I promise it will cook down a bit.
      2. Stir the vegetables frequently.
      3. While the veggies are cooking, in a large mixing cup, add the peanut butter, soy sauce and orange juice.
      4. Once the veggies have softened a bit, add the sauce and cook a bit longer until everything is combined.

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      Peanut Noodle Stir Fry (Vegan)

      Melissa King 127 Comments

      Peanut Noodle Stir Fry.  Of all the different cuisines out there, I would have to say Asian cuisine is my favorite.  This peanut noodle stir fry dish is another one of my husband’s creations and his favorite Asian stir fry of the blog as well.

      Both of us love pad Thai, so this dish is a spin on those Thai flavors we love so much.  It just seems as if every time we make this, we can’t eat it enough.

      The sauce leaves you wanting more, and the vegetables all compliment each other nicely. Any vegetable combos work with this too, so you can customize the recipe to suit your needs.

       

      peanut noodle stir fry

       

      For another Asian style recipe click here

      You can see my husband and daughter making this recipe in this video.

       

      Peanut Noodle Stir Fry

      Peanut Noodle Stir Fry

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      Prep Time 15 min Cook Time 20 min Serves 4-5 servings     adjust servings

      Ingredients

      • 1 pkg rice noodles
      • 1 cup broccoli
      • 1 cup shredded carrots
      • 4 green onions cut into strips
      • 1 cup sliced mushrooms
      • 4 stalks celery chopped
      • 1/3 cup unsalted peanut butter
      • 1/4 cup fresh orange juice
      • 1/4 cup organic soy sauce or bragg's aminos
      • 1 tsp red pepper flakes
      • 1 pkg of firm tofu cubed (optional)

      Instructions

      1. Cook the rice noodles according to the package instructions and set aside.
      2. In a small bowl, whisk together peanut butter, orange juice, soy sauce and red pepper flakes to set aside for later.
      3. In a large skillet pan, saute the carrots, mushrooms, celery, broccoli and onions for about 5-7 minutes or until they begin to soften.
      4. Add the sauce from above and saute for another 4-5 minutes.
      5. Add the noodles and stir.
      6. Saute until everything is nicely incorporated and remove from the heat.
      7. Serve immediately or refrigerate for later.

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      Tempeh Stir Fry With Soba Noodles

      Melissa King 7 Comments

      So today I had a bunch of leftover veggies in my fridge.  We are getting a co op basket this weekend so I needed to make more room for it.  So I took everything I had and threw it in a stir fry.  As I said before, stir frys are an easy way to use up some leftovers in the fridge.  Plus, they take only a few minutes to make.

      Tempeh Stir Fry With Soba Noodles

      Tempeh Stir Fry With Soba Noodles

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      Ingredients

      • 1/2 pkg whole wheat soba noodles. (I used the Eden brand)
      • 8-10 mushrooms sliced thin
      • 1pkg tempeh (I used organic flax)
      • 1 carrot sliced thin
      • 1 red pepper sliced thin
      • 2 big bunches of baby spinach
      • 2 tsp garlic powder

      For the sauce

      • 1T miso
      • 3T water
      • 3T mirin
      • 2T organic soy sauce (I used SanJ)

      Instructions

      1. Whisk all ingredients together
      2. Cook the noodles according to the package instructions and set aside.
      3. Heat a large pan on med with about 2 T sesame oil, garlic powder, tempeh and the mushrooms.
      4. Cook the tempeh and mushrooms for a couple of minutes until they start to soften.
      5. Then add the carrot and pepper.Cook these for another minute and then add the spinach.
      6. Once the spinach starts to wilt, add the sauce and the soba noodles.
      7. Toss this mixture around until everything becomes well incorporated. Plate and serve. Enjoy!

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