Miso tofu and Asian vegetables - Joel Feren | Media Dietitian, Nutrition Writer + Speaker

Miso tofu and Asian vegetables

INGREDIENTS

500g firm tofu

1 tbsp miso paste

½ tbsp mirin

1 tsp rice wine vinegar

Juice from ½ lime

1 tbsp ginger

1 tbsp soy sauce

1 bunch of asparagus

1 red capsicum, cut into strips

100g shelled edamame beans

1 tbsp peanut oil

METHOD

Mix miso paste, mirin, rice wine vinegar, grated ginger and lime juice in a mixing bowl.
Cut tofu into large chunks, marinate in miso mixture, and set aside for 20-30 minutes.
Blanch asparagus in hot water for 1 minute and drain.
Add asparagus, capsicum and edamame to a hot wok with oil.
Add 1 tbsp soy sauce to vegetables and cook for 2 minutes.
Add tofu to the wok and cook for 2-3 minutes.

Serves

4

METHOD

Mix miso paste, mirin, rice wine vinegar, grated ginger and lime juice in a mixing bowl.
Cut tofu into large chunks, marinate in miso mixture, and set aside for 20-30 minutes.
Blanch asparagus in hot water for 1 minute and drain.
Add asparagus, capsicum and edamame to a hot wok with oil.
Add 1 tbsp soy sauce to vegetables and cook for 2 minutes.
Add tofu to the wok and cook for 2-3 minutes.

MADE THIS RECIPE?

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