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.
Ingredients
2 teaspoons minced garlic
1 pound baby bok choy
1 large carrot
6 ounces mushrooms
1/2 red bell pepper
8 ounces baked tofu
Sauce
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*)
Instructions
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 Facts
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.
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Woo Hoo, congratulations Susan.
Of course you won, Susan! Your blog is hands down the best recipe blog out there, vegan or otherwise. I have voraciously browsed the blogosphere for a number of years in search of recipes that are healthy, delicious and veg*n, and in my less-than-humble opinion no site comes close with yours. Please keep on doing what you're doing.
Needless to add, I will be making this stir-fry recipe…as soon as I have finished the leftovers of your Golden Potato and Tempeh Casserole I made last night.
Congratulations Susan!
Thanks for another great recipe, I'll be making this one tonight.
Congrats on the Veggie Awards win, you most definitely deserve it!
I've never used miso in a stir fry sauce, I love this idea. Bonus: just picked up a new container of mellow white miso yesterday!
miso is a very delicous food. We always use miso in fish
Congratulations, Susan–as another poster said, it's no surprise–your blog has been feeding me for nearly two years straight now, and you've taught me just about everything I know about cooking oil and animal free. Your blog is truly a gift to us, and you deserve the award hands down.
I LOVE miso, and add it routinely to soups, so this will be great to try. Can't wait!
xo
moonwatcher
Congrats on the Veggie Blog Award!
Your stir-fry looks wonderful! I have made a miso ginger sauce before but not in a while. Like you I always have to adjust the sauce accordingly.
This looks so delicious. I can't wait to make it!
Yum yum yum! That stir-steam looks awesome. Congrats on the Veggie Blog Award- I voted for you!
That stir-fry looks delicious. Congrats on the Veggie Blog win–your work is truly awesome.
Congratulations, I can't think of a more deserving winner. Your blog constantly provides me with great recipes (have yet to find one I haven't liked) and ideas so thank you so much for keeping it up!
-K
Congratulations! and thanks for the new recipe for stirfry. can't wait to try it.
btw, I've become a fan of Singapore noodles. so yummy. and I can even live without the tofu.
you deserve to win. I am addicted to your tofu omelet for one by the way!
Your recipe very delecious. Can add on salad of FRESH, FREE organic garden products once we become member to their community store. Starts operation by Jan 2010. They SEND to you your CHOICE of Fresh PRODUCTs from YOUR OWN 240 sq.ft garden plot.
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Reply me your comment and if can the concept be adopted in other country.
Tofu has been in my diet for months now and it really helped me to avoid pork and beef.
Congrats, Susan!!! We appreciate you so much!
I've never tried miso. Where would I get it and what is it?
This looks like a great, easy meal.
Thanks,
Laina
Thanks, Laina! About the miso: It's a fermented paste made of soy beans, rice, and/or other grains. You can find it in Asian markets, but you have to be careful because some of the brands contain fish (bonito). A safer place to buy it is in a natural food store where it's often organic and completely vegan and all-natural. It's available in different colors, and generally speaking, the darker it is, the stronger the taste. It is a high-sodium ingredient, so use it sparingly (you can also find lower-sodium versions if you look). In this recipe, I used instead of broth, soy sauce, and salt so it alone provides the saltiness.
how long does miso last once it is opened?
Keep it tightly covered in the refrigerator and it will last for months. I’ve kept it up to a year without any problem.
owww it is a delicious =) thnks
Congratulations, Susan!
)
Congratulations on the great recipes, of course; but also congratulations on your texts and on your excellent photos!
Big hug, from Germany (very cold!, the weather, not the hug
Looks delicious! and congratulations!
Congrats, Susan, on your win, I was another who voted for you! I subscribe to several blogs but yours is the one I find myself saving recipes from the most.
Can't wait to try this recipe and also try out my new Tofu Xpress. I love miso so this will be a great new way to use it. Thanks for all the wonderful recipes and ideas, they help so much when faced with another day of "what to make for dinner"!
I am a big stir fry fan, especially when it comes to emptying out the fridge from all those left over vegetables. This looks like a great recipe that may actually require me to buy fresh vegetables.
You can never go wrong with stir fry! Thanks for sharing this recipe.
Bill M.
The recognition is well deserved, congratulations! And I just ordered Nava's E-book, it will be a fabulous resource for the coming season. We should all be striving to come up with some noteworthy dishes for the next couple of months!
Congratulations, Susan, and thanks for another great recipe. It's always exciting when I see that you've posted a new one and I was especially thrilled to realise that I had all the ingredients to hand except the red bell pepper.
We're heading into summer here and this was the perfect recipe to make at the end of a hot day. Not much prep, lots of lovely fresh vegetables and very little time spent over the hot stove. This will be added to my list of recipes in high rotation.
That looks delicious. Tofu is so versatile!
Wow, I really think that this dish is very delicious! Thanks for sharing the recipe. I just hope that I can find Shiro Miso in a supermarket.
This looks positively yum! I might just have to try it this weekend!
Hey, I have a question for you. What recipes would you recommend for someone who is A) allergic to soy and B) allergic to the nightshade family (peppers, potatoes, tomatoes, etc.)? My roommate is an unfortunate recipient of the above two items, and I am an Italian chef.
Yeah.
Peppers, tomatoes…bring 'em on!
I also love experimentation with Asian cuisine, which means soy.
By the bye – her doctor said she shouldn't eat wheat or barley.
I'm at a loss in fixing a lot of things, so any help you could provide would be wonderful!
Congrats on the award!!
Thanks for sharing the sauce recipe. While I go by feel too, I tend to forget what I put in each stir-fry, so I do like to write that part down.
This was excellent- mine was more of a noodle/veggie bowl- but something different and very, very enjoyable. Thanks!
Congrats on the award!
I recently discovered the joys of cooking with Miso too – have a large tub sitting in my fridge now. My favorite way is to infuse it into Eggplant.
I love toasted sesame oil. The flavor to fat ratio is so worth it to me.
Way to go on the award!
Hi again Susan,
Well, I had originally planned to make your recipe as isthe first time, but then the result of another recipe intervened. I had been meaning to try the Pad Thai recipe out of the Engine 2 Diet book, and had everything on hand. Though I toyed with the idea of inserting your stir fried tofu cubes, I decided to follow the recipe verbatim. To my disappointment, the recipe was quite dry, and the tofu squares rather bland. Something had to be done, since I had a lot of it left over. So I decided to "fuse" a version of your miso sauce and give it a Thai or southeast Asian flare. Instead of the quarter teaspoon of sesame oil, I used a teaspoon of peanut butter, and because I didn't have any suitable hot sauce, a substituted a yellow curry paste–and also a dash of lime juice. The results were delicious, and definitely brightened up the left-overs, along with the some crunch fresh veggies, like diced cucumber, shredded napa cabbage and carrots and minced green onion, and (I know you don't like this much) lots of cilantro. So just wanted to let you know this miso sauce is quite versatile, and coats rice noodles and veggies nicely. And next time I'll stick with the template of your basic recipe for fried tofu cubes, the one listed with asparagus and somen. They are to die for! (And they can be made without any oil to great effect, if that is necessary.)
And, once again, calamity is the mother of improvisation–and one of your recipes saves the day again!
xo
moonwatcher
Impr
Hi! These things look delicious! Please check out my new blog!! http://ecstaticvegan.blogspot.com/
Made this for dinner tonight, the sauce is absolutely delicious!! I loved it and can't wait for leftovers for lunch tomorrow!
I had miso in my house and I didnt wanted to make soup..so when I saw this recipe I instantly thought of it!! ( I also had mirin and soy sauce in my house..I usually eat japanese food )
Defenitly a keeper!! Im so happy I´ve found this blog…really…a lot of thanks for all the hard work and for teaching us to eat healtly!!
pd: sorry for the grammar mistakes..im from argentina ( spanish country
)
MMMMMMMM! Turned out delicious!! I did up the chili paste a little, as I like spice, and added water chestnuts at the request of my boyfriend. We had to force ourselves to stop eating it, it was so yummy. The little that was left over tasted great heated the next day too.
Is there anything I can substitute for the mirin in this recipe? Thanks
You can use water or wine.
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