Miso Tofu Stir-Fry

Miso Tofu Stir-Fry

with Sugar Snap Peas and Peppers

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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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Extra-Firm Tofu


3 tbsp



200 g

Ramen Noodles


113 g

Sugar Snap Peas

160 g

Sweet Bell Pepper

2 unit

Green Onions

4 tsp


1 tbsp

Rice Vinegar


2 tsp

Chili Garlic Sauce

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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).


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.


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.


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.


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.


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