You’ll notice that for a stir-fry, this recipe uses very little oil. Again, it was July when I made this. My parents had just returned from the vegetarian summerfest and were influenced by the many doctors and health experts singing the praises of a low-fat vegan diet. I learned that wine is a great cooking tool for braising or making sauces, as it adds a lot of flavor without added fat. For me, this is especially true in stir-fries. My mom took a Chinese cooking class when I was younger at an amazing Chinese restaurant my family still frequents. One of the revelations from that experience was that almost every stir-fry sauce at that restaurant utilized white cooking wine, lots of garlic and very little if any soy sauce. True Hong Kong style Chinese sauces are light and clear, not thick and brown, as is so common in Americanized Chinese places would have us believe. (For those interested in eating at the best Chinese Restaurant, in my opinion, in North America: Harvey Lo’s Yummy House in Windsor Ontario. It’s divine).

Of course, with the addition of miso, this is more of a Japanese-Chinese fusion dish. I love miso for flavor in dressings and sauces. It makes a really great stir-fry here — tangy, almost sweet and salty combination of flavors. And finally, it’s that time of year where I can make this without losing 5 pounds of sweat in the process. Hooray for fall!

Serves: 3-4 with rice

Low Fat Miso-Ginger Stir Fry:

My new secret to a good stir-fry is to bake the tofu before adding it to the rest of the dish. It tends to get crispy on the outside, but remains intact, rather than crumbling like tofu so often does when its cooked in a skillet or wok.

3 tablespoons white miso

¼ cup white wine

2 tablespoons wheat-free tamari

¼ teaspoon sesame oil

2 tablespoons finely chopped ginger

2 cloves garlic, minced

2 teaspoons arrowroot + 2 tablespoons water, whisked together

2 tablespoons vegetable broth

1 head broccoli florets, chopped

1 red bell pepper, julienned

4 shiitake caps, sliced

½ yellow onion, sliced

Baked Tofu:

¼ teaspoon sesame oil

2 tablespoons wheat-free tamari

1 block firm or extra firm tofu, drained and patted dry. Sliced or cubed.

Directions:

1. Preheat oven to 375. Whisk together sesame oil and tamari in a shallow bowl. Dip slices of tofu into mixture and and then lay flat on non-stick or silpat-lined baking sheet. Bake at 375 for 20-25 minutes. Remove from oven and set aside.

2. In a small bowl, whisk together miso, wine, tamari, sesame oil, ginger and garlic. Set aside.

3. In a very hot wok, add broccoli, bell pepper, onion and vegetable broth. Stir over high heat until broth evaporates and vegetables begin to soften. Add in shiitakes and pre-made sauce. Stir until sauce reduces by about 1/2 and vegetables are softened but still crisp. Add in arrowroot and water mixture and pre-baked tofu. Stir until sauce is thickened. Serve immediately.

The problem is, when you call something a “brownie,” there are still certain underlying expectations: a) that the recipe in question is chocolatey, and  b) that the finished product is sweet enough to satisfy a certain level of sweet tooth. My concern with this recipe, while possibly unfounded, is that it will satisfy neither expectation to the fullest. Sure, there is chocolate. And sure, these tend toward “sweet” on the sweet-savory scale. But then there’s the whole buckwheat factor, which adds a light nuttiness that sets a backdrop for the more subtle chocolate taste, and the fact that these are not that sweet when compared to other desserts sharing the “brownie” title.

Nevertheless, I’ve decided, based on the fact that I love this recipe, to abandon any inhibitions I may have about this recipe and just post it already. Because, after all, just because they’re not a “typical” brownie doesn’t mean they’re not good in their own right. In fact, I’m willing to argue that one of the most crucial components of a good brownie isn’t the sweetness or overall chocolate content at all, but rather the texture. These are soft and chewy — the perfect combination.

In keeping with my most recent self-imposed challenge to cook and bake without added oils, the only oil required for this recipe is a light spray of the pan to keep the finished product from sticking. Otherwise, these gluten-free, dairy-free, egg-free, sugar-free brownies are oil-free as well. If that sounds sufficiently disgusting to you, make this recipe anyway. You might just be surprised at what a little applesauce and soy yogurt can do.

Yield: 1 9×13″ pan of brownies

Low-Fat Buckwheat Brownies:

2 cups Bob’s Red Mill brown rice flour

1/2 cup Bob’s Red Mill buckwheat flour

2/3 cup unsweetened cocoa powder

2 teaspoons aluminum-free baking powder

1/4 teaspoon sea salt

1/2 cup plain soy yogurt*

1 cup unsweetened applesauce

1 tablespoon pure vanilla extract

1 cup coconut nectar**

2 tablespoons non-dairy milk

oil for spraying pan

Directions:

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, whisk together flours, cocoa powder, baking powder and salt. Add in remaining ingredients and gently stir until incorporated.

3. Pour batter into a lightly-greased 9×13″ baking dish. Bake in preheated oven for approximately 25-30 minutes, or until top bounces back when lightly pressed. Let cool completely on a wire rack before serving.

* I used WholeSoy & Co. unsweetened plain soy yogurt. Many plain soy yogurts do have some added cane sugar, so if you use one that is not unsweetened, be mindful that it may increase the overall sweetness of the final product.

** I believe agave may be substituted with good results, but it will still likely change the overall texture, at least slightly.