Miso Tofu Stir-Fry
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Miso Tofu Stir-Fry

Miso Tofu Stir-Fry

with Asparagus and Peas

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!

Allergens:
Soy
Wheat
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

350 g

Extra-Firm Tofu

(Contains Soy)

3 tbsp

Miso

(Contains Soy)

200 g

Ramen Noodles

(Contains Wheat)

2 unit

Green Onion

4 tsp

Honey

227 g

Asparagus

1 tbsp

Rice Vinegar

(Contains Sulphites)

⅓ cup

Green Peas

2 tsp

Chili-Garlic Sauce

½ tsp

Garlic Salt

Not included in your delivery

2 tbsp

Oil*

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Nutrition Values

Energy (kJ)3724 kJ
Calories890 kcal
Fat34 g
Saturated Fat6 g
Carbohydrate91 g
Sugar10 g
Dietary Fiber14 g
Protein53 g
Cholesterol60 mg
Sodium1610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Cups
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Strainer
Small Bowl
Whisk

Instructions

1 PREP
1

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).

2 COOK TOFU
2

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.

3 COOK NOODLES
3

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.

4 FINISH PREP
4

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.

5 ASSEMBLE STIR-FRY
5

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.

6 FINISH AND SERVE
6

Sprinkle over green onions. Divide miso tofu stir-fry between plates.