Miso Tofu Stir-Fry
with Sugar Snap Peas and Peppers
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.
Ingredients
250 g
Extra-Firm Tofu
(Contains Soy)
3 tbsp
Miso
(Contains Soy)
200 g
Ramen Noodles
(Contains Wheat)
113 g
Sugar Snap Peas
160 g
Sweet Bell Pepper
2 unit
Green Onion
4 tsp
Honey
1 tbsp
Rice Vinegar
(Contains Sulphites)
2 tsp
Chili-Garlic Sauce
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
