I am thankful for the long weekend ahead after this week. Poor Miko gives me this sad look when I’m wiped after a day of work and training and he wants to play.
Such a guilt trip! But he’s been spending a lot of time in the backyard with me where I am scoring lots of huge yellow zucchini. I’ve been eating about two of these monsters a week lately!
And I’m not tired of them yet, they’re delicious chopped in simple oil free stir fries with beans, tempeh, or tofu. And, like salads, the blender sauce possibilities are endless for stir fries. I chopped one up and sauteed it with chopped tofu and green onions in this lively ginger tahini sauce for a simple dinner.
Ginger Tahini Stir Fry Sauce
- 1 clove of garlic
- 1” thick chunk of fresh ginger
- ¼ cup tahini
- 2 tbsp. tamari
- 2 green onion, chopped
- 1 small carrot, chopped
- ¼ cup water as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Simmer stir fry ingredients in a wok with about an 1″ of water, as needed, until nicely steamed. Then stir in sauce and stir fry for about 5 minutes until contents are coated in flavor. Serve and enjoy! Makes 2-4 servings.
I have this Vitamix 32 ox container for dressings and smaller sauce batches and it’s the perfect size for blending smaller amounts of liquid and easier to clean.
So easy and fun to pour into a wok, perfect after a busy day.
And simple, fast dinner is served!
The squash and tofu absorbed the kicky ginger and garlic flavors nicely and made a hearty and satisfying dinner, but still light. Simple stir fries with blender dressings are perfect for ending a busy day on a healthy note.