Sesame Miso Tofu Stir Fry (Edit recipe)

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This plant-based stir fry features pan fried tofu and vegetables coated in a sweet, savory, and nutty sesame miso sauce.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

15

Serves: 3

Ingredients

2 Tbsp Avocado Oil
16 oz Tofu, firm, pressed and sliced
2 Eggplant, Chinese or Japanese, chopped
.5 Onion, sliced
1 clove Garlic, minced
1 tsp Ginger Root, minced
.25 Cabbage, small head, chopped
200 grams Enoki Mushrooms, or shimeji mushrooms
2 Green Onion (Scallion), sliced, whites and greens separated
2 Tbsp Mirin
sugarsugar
1 tsp Doubanjiang, optional for heat
2 Tbsp White Miso Paste
2 Tbsp Water
2 Tbsp Sesame Seeds, ground toasted, surigoma

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat half the oil in a wok over medium high heat. Add tofu slices and cook each side until browned. Transfer to a plate.
Add remaining oil to the wok. Once hot, add eggplants and stir fry until soft.
Add onion, garlic, ginger, cabbage, mushrooms, and green onion whites. Stir fry until soft and starting to brown, 5-7 minutes.
Add tofu, mirin, sugar, and doubajiang and stir for 2 minutes to cook off the alcohol.
Mix together miso and water. Reduce heat to low and add the miso and sesame seeds. Stir until well coated and heated through.
Turn off heat and garnish with the green parts of the green onions.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	343
Fat:	20 g
Carbohydrates:	23 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	635 mg
Fiber:	4 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.