Fresh Firm Tofu Sliced
Paper Towel off excess water
1 Clove Garlic, minced
Ginger Minced (to your liking)
Mirin (Japanese Wine)
Black Sesame seeds
Sesame oil
In a cast iron skillet, warm pan add Sesame Oil, and the tofu and sauté add Tamari on high heat and then a splash of Mirin after 2 minutes, cover with sesame seeds brown, flip and do same on other side. This is my favorite tofu. It’s crunchy and taste so delicious. I’m not a soft tofu fan. So this is perfect crunchy.


1/4 cup Tamari
Sesame Oil
2 tsp Rice Vinegar
1 clove Minced Garlic
Ginger minced
Dash Maple Syrup
Red Pepper Flakes
Diced Mint

Love the Red Pepper Flakes in asian food, it adds a great heat, or cayenne will do. If I don’t give a measurement it’s up to your taste for ginger can be pungent, so I just eye and oils are to your taste I used very little. Delicious to throw over the dish or over use for dip for tofu.


Garden Kale sliced
1 Large Bok Choy Sliced in 1/2
1 Bunch Broccoli flower part only
1 Large Carrot Diagonal Sliced
1/4 Red Pepper chopped
Trumpet Mushrooms peeled in shreds
6 Shiitake Mushrooms washed
1/2 Onion
2 Cloves Garlic diced
Ginger diced

Warm cast iron skillet with Sesame Oil, add garlic, ginger; the Mushrooms sauté until golden brown, add the onion, carrots, sauté for 3 minutes splash veggies with Tamari and a splash of water, to make a small broth, (you have dressing) so you don’t need to much; a little mirin reduced, add the red peppers, stirring of course while you do this, finish with broccoli last and bok choy only takes like 3 minutes until soft and edible. Squeeze with Lime.

Serve with Black Rice Ramen

GARNISH: Fresh Chives, Sliced Nori, Diced Mint, Lime Squeeze

The colors didn’t turn out for a great photo, but wow was it delicious, filling and makes you feel amazing all these luscious plants and mushrooms, such a healing dish. Who doesn’t love vegan Asian food? So good! Enjoy! Let me know if you tried it!

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