This tofu stir-fry pairs miso (a fermented Japanese soybean) and almond butter to create a sweet and salty combination of flavours with a vegetarian twist. Containing few ingredients it’s a relatively cheap and easy dinner to whip up mid-week!
1 head broccoli, chopped
1 carrot, chopped
1 medium zucchini, chopped
1/2 red capsicum, chopped
1/3 block firm tofu, patted dry with a paper towel and cut into large cubes
1.5 tsp coconut oil
2 tsp tamari (wheat free soy sauce)
2 drops sesame oil
1 tbsp almond butter
1 tsp miso paste (from health food stores)
1/2 tsp mirin
Hot water to thin
- In a small bowl, combine all ingredients for the sauce together, adding a little hot water to thin to desired consistency.
- Heat 1 tsp coconut oil in a medium sized stir-fry pan or wok on high.
- Add broccoli, carrot and 1 tsp tamari to the pan and stir-fry for a minute or two, or until the vegetables start to soften.
- Add remaining vegetables, tofu, coconut oil, sesame oil and tamari to pan. Continue to stir-fry for about 2-3 mins, or until all the vegetables are lightly cooked through (don’t let them get soggy) and the tofu has browned.
- Plate stir-fry up by itself or on a bed of brown rice. Top with the almond miso sauce to bring it all together.
Recipe Courtesy Of GoodnessMe Box