A classic stir-fry, kicked up a notch

Dear SOS: About once a year, I go to Real Food Daily on La Cienega in Los Angeles with a friend who is vegetarian. I always enjoy their wholesome vegetarian meals, and on our most recent visit we had a new dish called Stir It Up. It’s a wonderful blend of vegetables and tofu with just the right amount of spiciness. Will they share the recipe?

Thank you.

Maruta Taube

Los Angeles

Dear Maruta: The secret behind this classic veggie stir-fry is the easy extra step of marinating the tofu in a full-flavored blend of garlic, ginger and soy.

Total time: 50 minutes plus 2 hours marinating

Servings: 4

Note: Mirin is a sweet rice wine. Tamari is similar to but richer than soy sauce. Both are available in Asian food sections of most grocery stores.

Tofu marinade

1/2 cup water

1/4 cup tamari

2 tablespoons sesame oil

1 1/2teaspoons brown rice vinegar

1 1/2teaspoons minced garlic

1 1/2teaspoons minced ginger

Pinch salt

2 cups firm tofu, cut into 1/2-inch cubes

1. Place the water, tamari, sesame oil, vinegar, garlic, ginger and salt in a bowl and whisk together.

2. Gently stir in the tofu to coat. Cover the bowl and refrigerate for an hour. Stir, then cover and refrigerate for another hour.

Stir-fry sauce

5 tablespoons mirin

7 1/2 tablespoons tamari

5 tablespoons water

5 tablespoons maple syrup

1 1/4 tablespoons sesame oil

2 1/2 tablespoons arrowroot

1/2 teaspoon red miso paste

1. Place the mirin, tamari, water, maple syrup, sesame oil, arrowroot and miso paste in a bowl. Whisk until the miso and arrowroot are completely dissolved and all ingredients thoroughly incorporated.

2. Stir well before using. Makes 1 cup. Use half for this recipe, reserve half for another use.

Stir-fry

1 tablespoon oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 pinch red pepper flakes

1 cup thinly sliced daikon radish

1 cup thinly sliced carrots

1/2cup thinly sliced zucchini

1/2 cup thinly sliced yellow squash

1 cup thinly sliced English cucumbers

1/2cup thinly sliced red peppers

1/2cup plus 3 tablespoons diced green onions

3 cups shredded nappa cabbage

1 cup shredded red cabbage

1/4 cup shredded green cabbage

1/2 cup stir fry sauce

2 cups firm tofu, cubed and marinated

2 cups cooked brown rice

1 tablespoon toasted sesame seeds

1. Heat a wok over medium-high heat, then add the oil. Add the garlic, ginger and red pepper flakes. Saute until fragrant, about 30 seconds.

2. Add the daikon, carrots, zucchini, yellow squash, cucumbers, red peppers, half a cup of the green onions and the cabbage and saute 3 to 5 minutes, stirring occasionally.

3. Add the stir-fry sauce and tofu, and stir until the sauce reduces into the vegetable mix. Serve over the brown rice. Garnish with the remaining green onions and sesame seeds.

Each serving: 542 calories; 27 grams protein; 57 grams carbohydrates; 10 grams fiber; 25 grams fat; 4 grams saturated fat; 0 cholesterol; 2018 mg. sodium.