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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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.