Teriyaki wok vegetables

I just bought Chloe Coscarelli's new cookbook Chloe's Kitchen and I have been dying to try out these delicious looking recipes! I settled on her "Teriyaki Wok Vegetables" but made it with tofu and broccoli instead of the snow peas and zucchini which the original recipe called for. Just because I felt like tofu and broccoli! It is such a beautiful, colorful dish and very tasty! I doubled the teriyaki sauce (below is the original sauce, I doubled the ingredients below). We had a lot of leftovers and will enjoy the extra sauce on our leftover brown rice. I can't wait to try more recipes in this book! Go out and buy it!

Ingredients:

Teriyaki sauce:

3/4 cup water

3 Tbs soy sauce

1/2 tsp grated fresh ginger

1 clove garlic, minced

2 Tbs maple syrup

1 Tbs cornstarch or arrowroot

Wok vegetables:

2 Tbs canola oil

1 large carrot, peeled and thinly sliced

1 head bok choy, ends trimmed, thinly sliced

1 small red onion, thinly sliced

1/4 pound mushrooms of choice, stemmed and thinly sliced

1 head of broccoli, cut into florets

16 oz browned tofu cubes

1 Tbs sesame oil

To make the sauce:

1. In a medium saucepan, whisk together water, soy sauce, ginger, garlic, maple syrup and cornstarch or arrowroot. 

2. Heat the sauce over medium-high heat, whisking frequently until it comes to a boil. 

3. Reduce the heat to medium-low and cook, whisking frequently until he mixture has thickened and big syrupy bubbles appear on the surface.

To prepare the veggies:

1. In a large wok or skillet, heat canola oil over medium-high heat and add carrots, bok choy, onions, mushrooms and broccoli. Using tongs, stir-fry vegetables until they begin to soften and turn bright in color, about 10 to 15 minutes.

2. Add the browned tofu to the mix and pour over enough teriyaki sauce to coat the veggie mix and let cook a few minutes more. Once vegetables are fork tender, stir in sesame oil.

3. Remove from heat and serve over brown rice or with soba noodles.