Teriyaki Stir Fry for One

This recipe is more about the sauce than whatever you put it on, so have a little fun! I put it on noodles and roasted veggies, rice and steamed veggies, sushi—almost anything will do! It's also easily made gluten-free by putting it over a grain or using gluten-free noodles. 

You need to get the sauce made before you start your veggies ‘n’ stuff. If you’re cooking noodles or rice, you’ll need to do those in advance too.

1 TBLSP olive oil

1/8 head of cauliflower, cut bite-sized

2 slices red onion, diced,

2 mushrooms, halved and sliced

½ cup cooked soya noodles

Leftover roasted veggies (I had asparagus and sweet potato)

1 ½ TBLSP Thick Teriyaki Sauce (homemade, below, or you could use store-bought)

1. In a large frying pan (I like non-stick), heat the olive oil and quickly sauté the cauliflower, mushrooms, and onion on high heat.
2. When the cauliflower is starting to soften, add the prepared noodles.
3. Then add the pre-roasted veggies and stir the whole thing up until it’s heated through.
4. Place the steaming pile of yumminess in your serving bowl and then blop the teriyaki sauce on top of it. Stir at will, and devour.

Thick Teriyaki Sauce

Makes 1 cup, so plan to use this for dips, dressings, and delectifying your tofu.

½ cup tamari (or soy sauce)

¼ cup water

2 TBLSP mirin

5 teaspoons brown sugar

¼ cup granulated sugar

3 cloves garlic, put through the press (use only two cloves if you’re shy)

1 inch ginger, peeled chopped a little, and put through the garlic press

½ TBLSP cornstarch

1 TBLSP water

1. Combine tamari, water, mirin, both sugars, garlic, and ginger in a saucepan. Heat it gently (medium heat will do) until the sugar is dissolved, about 5 minutes..
2. Meanwhile, in a small bowl, combine the cornstarch and water until it’s thoroughly dissolved.
3. Add the cornstarch slowly (a dribble at a time) to the sauce until it’s incorporated. ]
4. Simmer until thickened, about 5 minutes. You’ll want to watch this, and stir it frequently. With all that sugar, it will be inclined to burn suddenly.

Variations:

• Dip sushi in it.
•  Put it over rice, noodles, tempeh, seitan, baked sweet potato—the possibilities are endless!
• Put it over steamed veg, waffle-ironed tofu, and rice, and top it with furikake (a store-bought blend of seaweed, sesame seeds, and other yummies).