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Miso-maple tofu stir fry
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2 tbsp (30g) Cooks’ Ingredients White Miso
2 tbsp Waitrose 1 Canadian Maple Syrup No1 Medium
1 tbsp grated root ginger (from a 20g or 3cm piece)
1 tbsp Japanese rice vinegar
2 tbsp wok oil
350g pack diced butternut & sweet potato
300g pack superbright stir fry
235g pack green pak choi, roughly chopped
½ x 160g pack Waitrose 1 Baby Sugar Snaps
160g pack Cauldron Organic Marinated Tofu
1. Whisk together the miso, maple syrup, ginger and vinegar, and set aside. Heat 1 tbsp wok oil in a large wok or frying pan over a high heat. Sauté the butternut and sweet potato for 3 minutes, then add 200ml water and simmer for 5 minutes, stirring occasionally, until tender. When the water has all evaporated, transfer to a bowl and set aside.
2 Add the remaining oil to the pan and sauté the rest of the vegetables, tofu and half the reserved miso sauce for 3 minutes. Return the butternut and sweet potato and the remaining stir fry sauce. Cook until piping hot, then serve.
Typical values per serving:
2 of your 5 a day; low in saturated fat.
This recipe was first published in March 2019.