zoom Miso-maple tofu stir fry
  • Save to your scrapbook
  • Save to your scrapbook

    Miso-maple tofu stir fry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Miso-maple tofu stir fry

    • Vegetarian
    • Vegan
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 4

    Ingredients

    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 

    Method

    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.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary