Vegetable and Tofu Stir-Fry with Miso Sauce
Ingredients
- 1 inch knob of ginger minced
- 2 garlic cloves minced
- 2 spring onions (plus more for garnish)
- 1 red chilli
- 1/2 purple cabbage
- 1 small broccoli head
- 1 bunch of kale
- Any other greens you have (silverbeet, Bol Choi)
- 1/2 block firm tofu
- Sesame oil
- Coconut aminos or tamari
Sauce
- 2 tbsp white miso
- 2 tbsp almond butter
- 2 tbsp coconut aminos
- Squeeze lime
- 1 tsp sesame oil
- 2 tbsp hot water (approx)
Preparation
Heat 1 tbsp coconut oil in a large stir fry pan.
Add in the garlic, ginger, chilli and spring onions on low to medium heat until fragrant, about a couple of minutes.
Add in the cabbage and broccoli and turn up to medium heat and sauté for about 5 minutes until cabbage is slightly soft. Add in kale, coconut aminos and sesame oil and sauté until kale has wilted.
In a separate pan, heat 1 tbsp coconut oil and wait until hot. Add in the tofu and sauté on medium heat with a sprinkle of salt until crispy. Pour in 1 tbsp coconut aminos and cook for a further 2 minutes.
Add all the ingredients except water for the sauce and whisk until smooth, adding 1 tbsp water at a time until it reaches a smooth but still slightly thick consistency.
Assembly
Add the cooked vegetables and tofu to a bowl, drizzle with sauce, and garnish with raw spring onion, coriander, seeds and chilli for extra pop. Enjoy!
