Spicy Miso Tofu Stir Fry

9 Mar
Spicy Miso Tofu Stir Fry. Photo by Jess B.

Spicy Miso Tofu Stir Fry. Photo by Jess B.

How do you feel about tofu? It’s a funny food isn’t it? It almost falls into the Marmite category in that you either love it or you hate it. My Dad won’t touch it with a barge pole, Mr B will only eat it under duress, many of friends would never cook with it, but my mum, sister and I are big fans.

Our love of tofu is thanks in large part to this recipe. The tofu is marinated in a mixture of miso paste and spices that is just so moreish once the tofu has been lightly fried off and turned a little crispy. Pair the tofu with a stir fry of your favourite vegetables and accompany the dish with steamed brown rice or noodles and you’ve got yourself an absolutely delicious meal.

Why not give tofu a try? How about subbing this recipe in for one of your week night staples, I think you’ll like it.

And if you, or a family member, are an absolute die hard carnivore who just can’t bear a meatless meal you could always use the marinade on chicken instead. Though I personally would opt for the tofu every time ๐Ÿ™‚

To make SPICY MISO TOFU STIR FRY for 4 people, you will need:

Mix marinade ingredients together. Photo by Jess B.

Mix marinade ingredients together. Photo by Jess B.

For the tofu marinade:

  • 1 tbsp tamari (gluten free soya sauce)
  • 1ยฝ tspย miso paste (I used brown rice dark miso)
  • ยฝ tsp ground white pepper
  • ยผ tsp cayenne pepper (more if you like spice)
  • ยผ tsp ground cloves
A selection of vegetables to stir fry. Photo by Jess B.

A selection of vegetables to stir fry. Photo by Jess B.

Fresh garlic and ginger, crushed and grated. Photo by Jess B.

Fresh garlic and ginger, crushed and grated. Photo by Jess B.

For the stir fry:

  • ย ยฝ tbspย coconut oil (or your preferred oil)
  • 1 clove of garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1x 396g pack firm tofu, drained and then chopped into 1 inch pieces (I used Cauldron) *see note re. draining below.
  • 1 tsp sesame oil
  • 4 spring onions
  • selection of vegetables (I used sugar snap peas, green pepper, portobello mushrooms, pak choi and spinach)

To serve:

  • 1 cup steamed brown rice (place 1 cup brown rice and 2 cups boiling water in a saucepan; bring to boil and then reduce heat to gentle simmer and put lid on pan; leave to cook until all water has gone).
Stir fry tofu in marinade until its edges are slightly crispy. Photo by Jess B.

Stir fry tofu in marinade until its edges are slightly crispy. Photo by Jess B.

Stir fry vegetables. Photo by Jess B.

Stir fry vegetables. Photo by Jess B.

  1. In a small basin or cup combine the tamari, miso paste, white pepper, cayenne and cloves.
  2. Place tofu pieces in a shallow dish and pour over marinade. Set aside for 20 minutes or so to allow the flavours to infuse the tofu.
  3. Meanwhile prep your vegetables.
  4. After the tofu has marinated, heat a wok or frying pan and add the coconut oil.
  5. Once the coconut oil has melted, add the ginger and garlic. Stir fry until the garlic is golden.
  6. Add the tofu and the marinade to the wok. Cook the tofu for a few minutes each side until it is golden and the edges are crispy.
  7. Using a slotted spoon or tongs carefully lift out the tofu pieces and place on kitchen paper.
  8. Next add the sesame oil to the wok along with the spring onions and stir fry for a few minutes until the onions start to soften.
  9. Add vegetables in stages depending on size (in my case the pepper first and then sugar snaps and mushrooms) and stir fry for a few minutes until starting to soften.
  10. Finally return the tofu to the wok along with any vegetables not yet added (spinach and pak choi for me). Pop the lid on ย (or place a large plate over the top) to allow the vegetables to steam to finish off cooking.
  11. After a few minutes it will be ready to eat.
  12. Serve with brown rice. Delicious.
Spicy Miso Tofu Stir Fry. Photo by Jess B.

Spicy Miso Tofu Stir Fry. Photo by Jess B.

*NOTE re. DRAINING TOFU: it is recommended to drain tofu before use. Wrap the block of tofu in kitchen paper and place in a colander over a basin. Place a small plate and some kitchen weights on top of the tofu. To remove most liquid from the tofu to make it as firm as possible, allow 3-4 hours for the draining.

Recipe adapted fromย Vegetarian Times Healing Foods Cookbook Special Edition.

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3 Responses to “Spicy Miso Tofu Stir Fry”

  1. lotusmeditation May 8, 2013 at 1:36 am #

    I’m so excited to try this! Iv always sat on the fence with tofu, it’s one of those things iv always wanted to say “omg yeah I love it” about ๐Ÿ™‚ maybe this is what’s going to tip push me off the fence to the loving it side! ๐Ÿ˜€ thanks for sharing.

    B

    • myjourneythrume May 8, 2013 at 5:18 am #

      I was exactly the same! But now really love tofu. it’s such a light versatile protein. This recipe is so good, I love the miso marinade, it’s full of flavor so a good first tofu recipe to try. Hope you like it. Let me know how you find it!

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