Here’s a quick recipe for you, great for using up leftover veggies you may have hanging around. I apologize in advance for the imprecise measurements. I’m very much a “go slow and taste often” type of kitchen creator. I suggest you do the same for this one 🙂

Kitchen Sink Stir-Fry

Serves 2-4, depending on appetite size

1 Package Extra firm tofu

2-3 cups chopped veggies of your choice

2 tablespoons coconut oil

For the Sauce:

1 rounded tablespoon white miso paste

Approx 1/4 cup hot water

Soy sauce, tamari, or nama shoyu to taste

Approx 1/4 cup tahini

Sriracha to taste

2 tablespoons apple cider or rice vinegar

1 tablespoon maple syrup

First, preheat your oven to 350 degrees. Grease a pan with some of the coconut oil, spread the veggies out evenly, top with a little S&P and pop ’em in the oven for about 25-30 minutes.

While that’s roasting away, drain your tofu and wrap it in a couple of paper towels. Then put something flat and moderately heavy on top of it. This will get rid of excess moisture and make it brown up nicely. Today I let it “sweat” for about 10 minutes. You can let it go for an hour or two if you wanted. I had no patience.

Next, cut your tofu into bite sizes and set aside.

For the sauce, start by adding the miso to the hot water and whisking it up so they are all nice and blended. Then add your tahini. It should make a sauce that is the consistency of a creamy salad dressing. Taste! Then add your soy sauce. Taste! Add your maple syrup and your vinegar. Taste! Add your sriracha, stir some more, and taste again. Add more of whatever you like. It’s your sauce. Set aside.

In a large skillet, put the rest of the coconut oil in on high heat. Drop in your tofu, let it brown up nicely on both sides. By this time your veggies should be ready. Carefully pour them into the skillet with the tofu, and drizzle the dressing on top, tossing to coat evening. Give a few swirls around the hot pan, and voila! You are done.

The coconut oil gives this dish a little “Thai” flavor. It is gluten free(assuming your soy sauce has no gluten!), vegan, and delicious.