Waitrose and Partners
Miso-maple tofu stir fry

Miso-maple tofu stir fry

This colourful vegan dish mixes Japenese flavours with sweet, sticky Canadian maple syrup.

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VeganVegetarianLow in saturated fatHigh fibreSource of protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Ingredients

  • 2 tbsp Cooks' Ingredients White Miso
  • 2 tbsp No.1 Canadian Maple Syrup No.1 Medium
  • 1 tbsp root ginger, grated
  • 1 tbsp Japanese rice vinegar
  • 2 tbsp wok oil
  • 350g pack Cooks' Ingredients Sweet Potato & Butternut Squash
  • 300g pack superbright stir fry
  • 235g pack green pak choi, roughly chopped
  • ½ x 160g pack baby sugar snaps
  • 160g pack Cauldron Marinated Tofu Pieces

Method

  1. Whisk together the miso, 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 & sweet potato for 3 minutes, then add 200ml water and simmer for 5 minutes, stirring occasionally, until tender. When the water has 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 & sweet potato, and remaining stir fry sauce to the pan, and cook until piping hot. Serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,331kJ/ 318kcals

Fat

17g

Saturated Fat

2.4g

Carbohydrates

24g

Sugars

14g

Fibre

9.2g

Protein

13g

Salt

1.6g

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