Tofu Miso Stir-Fry with Shiitakes and Bok Choy
and ginger scallion rice
Miso, soy sauce, and a touch of honey in the sauce give this quick stir-fry layers of Asian-inspired flavors.
Ingredients
- Tofu, extra-firm - 16 oz, 1/2” / 1.3 cm cubes (vacuum-packed preferable)
- Baby bok choy - 12 oz, sliced (sub regular bok choy)
- Mushrooms, shiitakes - 8 oz, sliced (look for pre-sliced)
- Limes - 1, wedges
- Oil, cooking - 1 Tbsp
- Snow peas - 8 oz
- Garlic - 2 cloves, chopped
- Miso - 2 Tbsp
- Cornstarch - 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Honey - 1 tsp
- Stock, any type - 1/2 cup
- Soy sauce, low-sodium - 1/4 cup
- Ginger, fresh - 1/2 tsp, grated
- Jasmine rice, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Green onions - 2 stalks, chopped, white and green parts combined
- Oil, toasted sesame - 1 tsp
Nutrition Facts
Prep
- 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)
- Ginger / Garlic - Prep as directed. Store separately. (Can be done 5 days ahead)
- Make ginger rice - (Double if making Thursday’s meal.) Rinse rice until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, ginger, stock (portion for 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 rice after ~20 minutes. 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)
- Bok choy / Mushrooms / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Make stir-fry sauce - Stir together miso, cornstarch, vinegar, honey, and garlic. Stir in stock (portion for sauce) and soy sauce. (Can be done up 5 days ahead)
- Green onions - Chop green onions.
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Make
- Heat a wok or skillet with cooking oil over medium heat. Add tofu and saute until tofu is golden brown and heated through, 5 to 6 minutes.
- To tofu add mushrooms and bok choy and saute until vegetables are tender, 4 to 5 minutes more.
- Give stir-fry sauce a good stir and pour over tofu and vegetables. Add in snow peas. When stir-fry sauce begins to simmer, toss everything together until sauce thickens and everything is warmed through.
- If rice was made ahead, reheat in the microwave. (Reserve half if doubled.) Stir green onions and toasted sesame oil into portion of rice for tonight.
- Serve stir-fry over ginger rice. Serve with lime wedges squeezed over top and / or served on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
Five enthusiastic stars! Now this is a recipe perfect for that miso butter. We got a few meals out of this with white cod. Tasty! The ginger rice was a hit too. My husband is so good at folding the parchment paper here and we separated out different servings with separate pieces of paper. It all turned out beautifully.
1 Helpful34 reviews
Did this with the fish we had, salmon. Not a top favorite, we are learning we have a preference for non-steamed fish recipes. Bu maybe will try again with white fish.
0 HelpfulWe enjoyed this one, had to sub broccoli for snow peas (somehow completely missed those on my shopping list this week), but came together easily and everyone liked it. We used a dutch oven to bring everything together which helped keep everything contained.
0 HelpfulThis was fabulous and so easy! I made it with orange roughy. I was leery about folding the parchment paper, but it turned out fine too. Perfection!
0 HelpfulYummy! I was worried they would be mushy, but the veggies all steamed perfectly in the packet.
0 HelpfulTaste was there but not sure if I made it right...I need more pictures lol Actually— for the vegetarian recipe: I suggest marinading the Tofu before cooking it, and possibly bread/ coat with cornstarch as well. Secondly, for cooking with miso paste. Miso will not dissolve when stirred, you will need to thin the miso paste first or add it to the broth/ sauce and then take out the clumps. This will likely yield a more clean look and flavor for the tofu, and remaining dish.
0 HelpfulTasty, and shockingly easy - I was worried about the "en papillote" part but it came out great with the foil.
0 Helpful