Miso Tofu Stir Fry

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from Tiffany at eatathomecooks.com

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings: to 4

Calories: 908kcal

Ingredients

1 cup brown rice uncooked
1¼ cups water
14 oz. tofu firm or extra-firm
1 onion chopped
2 cloves garlic crushed
3-4 cups vegetables broccoli, snow peas, red bell pepper, bok choy, carrots, mushrooms etc.
3 Tbs. miso paste
2 Tbs. rice vinegar
3 Tbs. tamari or low-sodium soy sauce
2 Tbs. maple syrup
1 tsp. sesame oil

Instructions

For stovetop rice:

Cook according to package directions.

For Instant Pot rice:

Place brown rice and water in the instant pot. Close the lid and seal.
Cook the rice for 17 minutes on high pressure.
Do a quick pressure release.

For the stir fry:

Drain the tofu on paper towels and place a heavy skillet or other weight on top to press out the water. Let sit for 10 minutes.
Cut the tofu into cubes and place on a lined baking sheet and bake at 400° for 30 minutes.
In a large skillet, cook the onion and garlic over medium heat until the onion is tender. Add a bit of water if it begins to stick.
Add the vegetables to the pan and cook until they’re tender-crisp.
Stir together the miso paste, vinegar, soy sauce, maple syrup and sesame oil.
Pour into the skillet and cook until hot and bubbly.
Add the tofu and toss to coat.
Serve over cooked rice.

Notes

Miso is found in the refrigerated section, but you might not find it at every grocery. You can skip it, but it does add a nice flavor to many recipes and will keep for a year or more in your fridge.

Nutrition