I don’t post a lot of stir-fry recipes because, as I’ve mentioned before, I tend to make them by feel, adding whatever amounts of vegetables and sauce feel right. Since I usually use the same basic ingredients, most of my stir-fries taste about the same. But not this one. Adding a miso-based sauce to my stir-”fried” veggies (they’re really stir-steamed) took this easy dish to a new level. And if I hadn’t had a tub of miso that I needed to use up, I never would have thought of it. If you love the rich flavor of mellow white miso, you’re going to love this dish!
But before I get to the recipe, I have an update for you: Thanks to all of you generous people who have contributed to the Walk for Farm Animals or have adopted turkeys through Farm Sanctuary this year. As you can see from the Firstgiving ticker in the right sidebar, we are very close to our goal of $2000. But if you haven’t already given, don’t let that stop you! Going over goal would mean just that much more help for the animals.
Now, back to that stir-fry…
The only time-consuming part of this recipe is the chopping. I used packaged baked tofu (not something I usually buy but I got it on sale for half-off) and sliced the vegetables extra thin so that they cooked in a flash. Then, I served the cooked vegetables over buckwheat soba noodles because they also cook quickly, but if you’re in less of a hurry than I was, brown rice, quinoa, or your favorite whole grain would also make a nice “bed” for the stir-fry. Just do serve it on top of something–the sauce is intentionally thin and plentiful enough to deliver that great miso flavor to whatever’s underneath it.
Stir-fried Tofu and Vegetables with Miso Sauce
Having the vegetables pre-chopped and the sauce made is the key to this quick stir-fry, which cooks for about 5 minutes.
2 teaspoons minced garlic
1 pound baby bok choy
1 large carrot
6 ounces mushrooms
1/2 red bell pepper
8 ounces baked tofu
2 tablespoons shiro (white) miso
1 teaspoon cornstarch
1/2 cup water
1 teaspoon sriracha or other chile sauce
1 tablespoon mirin
1 teaspoon agave nectar (or other liquid sweetener)
1/4 teaspoon toasted sesame oil (optional*)
Wash bok choy, cut off the green tops, chop them coarsely, and place in a bowl. Slice the white parts about 1/2-inch thick and place in another large bowl. Cut the carrot into matchsticks and add it to the white bok choy bowl. Slice the mushrooms, and put them with the carrots. Slice the bell pepper thinly and add it to the bok choy greens. Dice the tofu and set aside.
Place the miso and cornstarch into a bowl and gradually add the water as you whisk it to combine smoothly. Add the remaining sauce ingredients and set aside.
Heat a large non-stick skillet or wok (or regular skillet that has been rubbed or sprayed lightly with canola oil). When it’s hot, add the garlic and stir for about 30 seconds. Add the white bok choy/carrot mixture and 2 tablespoons water and cover immediately. Steam for about 2 minutes. Add the bok choy greens, cover, and cook until just wilted, about 1-2 minutes. Stir in the tofu and the sauce and cook until tofu is heated through and sauce is slightly thickened. Serve immediately over noodles or whole grain.
*The sesame oil adds only 1 gram of fat and 10 calories to the entire dish (all three servings combined).
Preparation time: 20 minute(s) | Cooking time: 10 minute(s)
Number of servings (yield): 3
Nutrition (per serving): 169 calories, 51 calories from fat, 6.1g total fat, 0mg cholesterol, 623.9mg sodium, 820.2mg potassium, 19g carbohydrates, 4.3g fiber, 9.8g sugar, 13.4g protein, 3.1 points.