Tofu and Vegetable Stir-Fry with Miso Sauce
Ingredients
- Japanese eggplant
- broccoli
- mushrooms
- tofu
- 2 tbsp olive oil
- sesame seeds
- green onions
Sauce
- 1 tbsp Lakanto or cane sugar
- 1 tbsp chickpea miso
- 3 tbsp tamari
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tbsp chili miso sauce
- 1/2 tsp chili flakes
- 1 large clove garlic
- 1 tsp finest minced ginger
- 1/4 tsp white pepper
- 1 tbsp arrowroot starch
Preparation
Whisk the sauce ingredients in a bowl.
Heat a large nonstick pan or wok.
Add 2 tbsp olive oil.
Sear the eggplant and tofu.
Add broccoli and mushrooms and sauté until veggies start to soften.
Add the sauce and toss to coat evenly.
Sprinkle sesame seeds and green onion on top and serve over rice.
