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.
Proteins
Cuisines
Ingredients
Tofu Miso Stir-Fry with Shiitakes and Bok Choy:
- 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
Miso Stir-Fry Sauce:
- 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 Scallion Rice:
- 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
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!
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