Miso Vegetable-Tofu Stir-Fry (vegan + glutenfree)
 
Prep time
Cook time
Total time
 
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Recipe type: stir-fry, dinner
Serves: 4
Ingredients
  • 4 tsp vegetable oil, divided
  • 16 oz extra-firm organic tofu, drained, cut into 1-inch cubes and patted dry
  • 1 tablespoon minced fresh ginger root
  • 2 medium carrots, peeled and cut into 2-inch long strips
  • 3 cups small broccoli florets
  • 12 ounces green beans, trimmed and halved crosswise
  • 3 tablespoons miso
  • ¼ cup water
  • Suggested accompaniment: hot brown rice or rice noodles
Instructions
  1. In a large skillet, heat half the oil over medium-high heat. Add tofu and cook, stirring, for 4 to 6 minutes or until browned. Using a slotted spoon, transfer tofu to a plate.
  2. In the same skillet, heat the remaining oil over medium-high heat. Add ginger, carrots, broccoli and green beans; cook, stirring, for 8 to 10 minutes or until softened. Return tofu to the pan and add miso and water; cook, stirring, for 3 to 5 minutes or until much of the liquid evaporates and mixture is heated through. Remove from heat. Serve with rice or rice noodles, if desired.
Recipe by power hungry at https://powerhungry.com/2011/10/so-simple-miso-tofu-vegetable-stirfry/