This light miso tofu stir-fry is made with tender crisp red bell pepper slices and sugar snap peas with crispy pan-fried tofu in a light and savory miso sauce.
Course:
Entree
Cuisine:
American, Asian
Servings: 4
Author: Alissa
For the Sauce
-
3
tbsp.
white miso paste
-
2
tbsp.
rice vinegar
-
2
tbsp.
water
-
1
tbsp.
soy sauce
-
1
tbsp.
maple syrup
-
1
tbsp.
sesame oil
-
2
tsp.
sriracha
or other hot sauce
For the Crispy Tofu
-
1
lb.
extra firm tofu
drained, pressed for at least 20 minutes, and cut into 1 inch cubes
-
2
tsp.
vegetable oil
For the Veggie Stir-Fry
-
2
tbsp.
vegetable oil
-
2
garlic cloves
minced
-
2
tsp.
fresh grated ginger
-
4
cups
sugar snap peas
-
1
red bell pepper
sliced into strips
For Serving
-
2
scallions
chopped
-
1-2
tsp.
sesame seeds
-
cooked rice
Make the Sauce
-
Whisk all ingredients together in small bowl. Set aside.
Make the Crispy Tofu
-
Coat the bottom of a large skillet with oil and place over medium heat. Add tofu cubes in a single layer. Cook until browned on bottoms, about 5 minutes, flip and cook another 5 minutes. Remove from skillet and transfer to a plate.
Make the Veggie Stir-Fry
-
Add oil to skillet and raise heat to high. Add garlic, ginger, sugar snap peas and bell pepper strips. Stir-fry until veggies are tender-crisp, about 3 minutes. Lower heat to medium-high and add tofu and sauce. Cook 1 minute more, flipping frequently to distribute ingredients.
-
Serve with rice and top with scallions and sesame seeds.