Veggie Miso Tofu Stir-Fry

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This light and flavorful 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.

Miso is some interesting stuff. The first time I tried miso soup, I freaked out a little bit. I was convinced it was made from some kind of meat broth. Fermented food can do that to you if you’re not used to it. I later heard the term described as umami. It’s hard to describe or put your finger on essentially what umami is, but a savory flavor that most of us associate with meat is a good place to start.

Anyhow, I’ve been throwing more and more fermented ingredients into my food lately, and miso has made a regular appearance. When I taste test some savory dish and it seems to be missing something, it’s often that hard to pin down umami.

I decided it was time to go and make a miso-centric recipe that isn’t soup. (If you are looking for a good soup recipe, try my soba noodle miso soup.) With stir-fries, I have a tendency to go heavy on sweet and spicy flavors. This stir-fry was a bit of a change from that. The sauce is much lighter than my norm. I guess with the lightness of stir-fried veggies I normally feel the urge to compensate, hence the sweet and spicy. In this case I was totally satisfied with a light, savory sauce. Maybe it’s my appetite getting ready for spring. I start to crave lighter foods as the weather warms up, which is apparently happening — I can count at least two nights over the past week that I slept with the window open, and I’ve been a bit sneezy, which always happens around the time the trees start budding. In any event, this dish made a happy little early springtime dinner. It more than made up for the sneezing and the daylight savings lag I’ve been feeling all week.

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Veggie and Miso Tofu Stir-Fry

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. CourseEntree CuisineAmerican, Asian Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 Author Alissa

Ingredients

For the Sauce

• 3tbsp.white miso paste
• 2tbsp.rice vinegar
• 2tbsp.water
• 1tbsp.soy sauce
• 1tbsp.maple syrup
• 1tbsp.sesame oil
• 2tsp.srirachaor other hot sauce

For the Crispy Tofu

• 1lb.extra firm tofudrained, pressed for at least 20 minutes, and cut into 1 inch cubes
• 2tsp.vegetable oil

For the Veggie Stir-Fry

• 2tbsp.vegetable oil
• 2garlic clovesminced
• 2tsp.fresh grated ginger
• 4cupssugar snap peas
• 1red bell peppersliced into strips

For Serving

• 2scallionschopped
• 1-2tsp.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.

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