Quick little recipe to help get you through that mid-week hump. This tastes great hot or cold so I often make it for dinner and bundle the rest into lunchboxes. A usual, this recipe makes enough for roughly 3 servings.
#LunchBoxClub
Miso tofu stir-fry
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Ingredients
- FOR THE MARINADE
- 1 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp warm water
- 2 tsp sesame oil
- 1-2 cloves garlic, chopped
- 1 firm block tofu
- FOR THE REST
- 2 tsp cornflour
- 3 bell peppers
- Handful of baby corn
- Handful of mangetout
- Handful of mushrooms
- 1 red onion
- 3 nests rice noodles or rice
Instructions
Combine the ingredients for the marinade in a small jar (miso, sesame oil, soy sauce, water, and garlic). Pop the lid on and shake. Stir with a fork to break up and lumps and give it another shake until smooth. Slice the tofu and place in a lunchbox, pour the marinade on top, cover and place in the fridge for an hour.
Heat a tablespoon of oil in a wok. Add the tofu, marinade, and sprinkle in the cornflour (can omit or use normal flour if you have none). Add the chopped red onion and fry for 5 minutes. Next add the chopped veggies, handfuls at a time. Add a few tablespoons of water to create steam for stir frying. Cook for 10-15 minutes until veg softens. Add extra soy sauce for flavour if needed.
While veg is cooking, prep/cook rice noodles or rice depending on what you have.
Eat immediately or keep for lunch the next day.
