Miso is a traditional Japanese condiment made by fermenting soybeans. You may recognize it from the very popular 'miso soup,' but tonight, we're using miso in a whole new way. The combination of salty miso, sweet honey and bright green asparagus combine for a new and unique take on the stir-fry!
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Chili Garlic Sauce
In Step 4, use this heat guide to determine what spice level you prefer (dbl each measurement for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1.5 tsp spicy and all the sauce for extra-spicy!
Wash and dry all produce.* In a large pot, add 12 cups water. Cover and bring to a boil over high heat. (NOTE: Use same size pot and water amount for 4 ppl.) Meanwhile, cut tofu into 1/2-inch pieces, then pat dry with paper towel. Sprinkle over 1/2 tsp garlic salt (dbl for 4 ppl).
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then tofu. Pan-fry, tossing occasionally, until crispy and golden-brown, 8-10 min. (TIP: Cook tofu in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer to a plate and set aside.
Meanwhile, to boiling water, add noodles. Cook, stirring occasionally, until tender, 3-4 min. Drain and rinse noodles with cold water, to prevent them from sticking to each other. Set aside.
Meanwhile, trim and discard bottom 1-inch from asparagus, then cut into 1-inch pieces. Thinly slice green onions. In a small bowl, whisk together miso, honey, vinegar, 3 tbsp water (dbl for 4 ppl) and 1/2 tsp chili garlic sauce (dbl for 4 ppl). (NOTE: Reference Heat Guide in Start Strong). Set aside.
To the same pan, add 1 tbsp oil (dbl for 4 ppl) then asparagus. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add miso mixture, noodles and peas. Remove pan from heat. Stir together, until noodles are coated, 1 min. Add tofu and season with pepper. Toss together.
Sprinkle over green onions. Divide miso tofu stir-fry between plates.