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Unitarian Church In Westport

2 days ago

PINEAPPLE VEGGIE STIR-FRY
Recipe of the Week from the Ethical Food Ministry of
The Unitarian Church in Westport

This dish is way easier than it looks and it’s a favorite way to use up the odds and ends in your fridge while eating a rainbow. Make a big batch for a potluck or save it in the fridge to eat all week long. Try tofu made by The Bridge, right here in Connecticut. It’s local, organic, and non-GMO. This makes a LOT, so be sure to share!

1-4 T teriyaki sauce, plus more (see additional recipe)
1 head broccoli, cut into 1” florets
1 carrot, cut into matchsticks (skinny sticks)
1/2 onion, medium diced
1 red bell pepper, medium diced
1 handful sugar snap peas
any other veggies of choice, cut into bite sized pieces
1 brick tofu, 1-2” diced
1/2 C flour of choice or quinoa flakes
1/2 C cashews, toasted
1 C pineapple, diced
1/4 C coconut oil
1-4 T toasted sesame oil, more as needed
1 C COOKED brown basmati rice (or use noodles or cooked quinoa), chilled
3 scallions, finely chopped
1 tsp sesame seeds
1 T fresh cilantro, minced

Make the teriyaki sauce.

Cut the veggies as described above. Dredge the tofu cubes in the flour and shake off excess.

Heat the coconut oil in a non-stick or cast-iron skillet. When hot, add the tofu cubes, turning to brown on each side. Remove.

Add toasted sesame oil to hot skillet. Add the veggies to the hot oil, stirring constantly for one minute or until colors turn bright, but veggies are still crisp. Add the tofu back in. Add the rice or noodles or quinoa, and cook another minute. Add a few tablespoons of the teriyaki sauce, and cook another few seconds. Remove to a serving dish.

Top with cashews, scallions, sesame seeds, and cilantro. Enjoy!

TERIYAKI SAUCE
1 C tamari
2 garlic cloves
1/4 C chopped fresh ginger
1/2 C brown rice syrup (or agave)
1 T toasted sesame oil
1/4 C water
1 T mirin
2 tsp molasses
1/2 C pineapple chunks (use the core)
optional: dash of sriracha
2 tsp arrowroot (or cornstarch)

Blend all ingredients, except arrowroot, in high speed blender until completely liquefied. Pour into sauce pan and turn heat on high.

Dissolve the arrowroot in 2 T water to make a slurry. Add to the sauce mixture.

Bring to a boil, and then reduce to a simmer. Simmer for a minute or two until slightly thickened. ... See MoreSee Less

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