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Miso Tofu Stir-Fry

Miso Tofu Stir-Fry

with Sugar Snap Peas and Peppers

Veggie
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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 and crunchy sugar snap peas combine for a new and unique take on the stir-fry!

Allergens:Soy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Extra-Firm Tofu

(ContainsSoy/Soja)

3 tbsp

Miso

(ContainsSoy/Soja)

200 g

Ramen Noodles

(ContainsWheat/Blé)

113 g

Sugar Snap Peas

160 g

Sweet Bell Pepper

2 unit

Green Onions

4 tsp

Honey

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

2 tsp

Chili Garlic Sauce

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate79 g
Sugar12 g
Dietary Fiber11 g
Protein40 g
Cholesterol50 mg
Sodium1550 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Strainer
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
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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 1/2 tsp spicy and all the sauce for extra-spicy!

Wash and dry all produce.* In a large pot, add 10 cups water. Cover and bring to a boil over high heat. (NOTE: Use same for 4 ppl.) Cut tofu into 1/2-inch pieces, then pat dry with paper towels. Sprinkle over 1/2 tsp garlic salt (dbl for 4 ppl).

2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then tofu. Pan-fry, stirring 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

To boiling water, add noodles. Cook, stirring occasionally, until tender, 3-4 min. Drain and rinse noodles with cold water, to prevent noodles from sticking to each other. Set aside.

4

While noodles cook, core, then cut peppers into 1/2-inch pieces. Thinly slice green onions. Trim snap peas. 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

To the same pan, add 1 tbsp oil (dbl for 4 ppl) then snap peas and peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add miso sauce and noodles. Remove pan from heat. Stir together, until noodles are coated, 1 min. Add tofu and season with pepper. Toss together.

6

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