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+ servings
5 from 3 votes
Veggie and Miso Tofu Stir-Fry
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
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
Servings: 4
Author: Alissa
Ingredients
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
Instructions
Make the Sauce
  1. Whisk all ingredients together in small bowl. Set aside.
Make the Crispy Tofu
  1. 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
  1. 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.
  2. Serve with rice and top with scallions and sesame seeds.