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Tofu, Green Bean, and Mushroom Stir-fry
with miso butter / rice

Active: 30 min Total: 30 min
We’re taking one of our community’s favorite flavor boosters - miso butter - and using it to finish a quick and easy stir-fry. If you made rice earlier in the week, this meal will come together super fast.


  • Rice, uncooked white or brown - 3/4 cup
Tofu, Green Bean, and Mushroom Stir-Fry:
  • Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
  • Green beans - 12 oz , trimmed and chopped
  • Mushrooms, cremini - 8 oz , sliced (look for pre-sliced)
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Hot sauce (opt) - for serving
Miso Butter:
  • Butter, unsalted - 2 Tbsp
  • Miso - 1 Tbsp
  • Lime juice - 1 tsp


  1. Rice - (Skip if made ahead for Tuesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  3. Green beans - Trim and chop green beans. (Can be done up to 5 days ahead)
  4. Make miso butter - Soften butter in the microwave. Combine butter with miso and lime juice. (Can be done up to 5 days ahead)
  5. Mushrooms / Green onions / Limes - Prep as directed. Store separately. (Can be done 1 day ahead)

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  1. Heat a wok or large skillet with first part of oil over medium heat. Add green beans and saute until nearly tender, ~5 minutes. (Note: Let the green beans get brown in spots as they cook, but if they start to burn add a splash of water to cool the pan down.)
  2. Add mushrooms and white parts of green onions to green beans and saute everything together until mushrooms are nearly tender, 3 to 4 minutes.
  3. Move vegetables to the sides of the pan, leaving a space in the center. Add second part of cooking oil and then tofu to the open space. Cook tofu without stirring until it starts to brown. Toss everything together.
  4. Add miso butter to the wok and toss everything together until vegetables are tender and tofu is heated through, 3 to 4 minutes more.
  5. If rice was made ahead, reheat in the microwave.
  6. Serve stir-fry over rice with green parts of green onions on the top. Enjoy with lime wedges on the side and some hot sauce if you’d like.



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