Honey Miso Tofu and Vegetable Stir Fry
I have resisted doing Meatless Monday posts, for various reasons. Largely, because I do plenty of meatless options in our daily routine. Recently some of you have asked me for Meatless Monday inspiration. So here is one, beginning with this Honey-Miso Tofu Stir Fry.
Make it vegan add some body!
If you want to make this dish vegan, you can use agave nectar for reasonable results. The sweet and savory flavors gave this dish a lovely deep complexity. We loved it as is. If you want to add some more body to the dish by all means toss up some rice noodles.
Why not Meatless Monday?
My reasons for staying away from Meatless Monday posts really have been my fear of committing to something on the blog that is calendar bound. Rather that the meatless part of things. I blog what we eat, rather than what the calendar suggests.
Well, to help the young friend explore or even try more possibilities we are working towards a series of Monday posts, helping a young man stay on a healthier food track might help me try to stick to a schedule, well sort of. While we tend to have enough variation in our diet with a decent amount of vegetables showing up where needed,
I think any incentive to do more never hurts. I also often make a collection of vegetarian dishes, rather than putting together a wholesome single dish vegetarian offering so I will use the Mondays to try and do just that. March promises to be a busy month, with all kinds of activities, events and book activities.
The weather this week however will help things move along, it is wonderful to think of temperatures beyond the 40’s and just like that it looks like we have spring. I am event looking forward to a walk in the rain tomorrow, nothing like warm and gentle spring rain. The father in the house has begun shaking out his samplers, and I am wondering if I should get started with my herbs to welcome in a nice growing season. Before I let my musings run away with me here is the recipe, while it is still Monday
Two more fun tofu options include this tofu with bell peppers and tofu in a roasted tomato sauce.
A lovely colorful one-dish meal, that is perfect with all kinds of vegetables, in my version today I have used carrots and snow peas.
Ingredients
- 11/2 tablespoons oil
- 1 teaspoon sesame oil
- 4 cloves of garlic minced
- 1 tablespoon ginger minced
- 1 red onion, halved and thinly sliced
- 1 pound of extra-firm tofu, cubed
- 3 medium sized carrots, peeled and julienne
- ½ pound of snow peas
- 1/4 cup sliced shitake mushrooms (Optional)
- 1 tablespoons white miso paste
- 1 teaspoon tamari
- ¼ cup honey
- 1 tablespoon chili paste such as sriracha
- 2 tablespoons rice vinegar
- 1 tablespoon sesame seeds
Instructions
- Heat the oil in a large wok and turn and spread to ensure that the oil coats the surface and is shimmering.
- Add in the sesame oil and add the garlic and ginger and saute lightly.
- Add in the red onion and cook for about 3 minutes.
- Add in the tofu, carrots and snow peas and the mushrooms if adding and toss well.
- In a mixing bowl, add in the miso, tamari, honey, sriracha and rice vinegar and mix well.
- Add to the tofu mixture and cook for about 5 minutes. Sprinkle the sesame seeds and serve hot.