Miso Stirfry
Miso Stirfry
- 2 tbsp coconut oil
- 1/2 onion
- 1/2 Block tofu
- 1 tbsp chopped garlic
- 1 yellow zucchini
- 1 red pepper
- 3 carrots
- 1 medium bok Choy
- 1/2 cup chopped kale
- 2 tbsp miso paste
- 1/4 cup hot water
- 2 tbsp soy sauce
- 1 tsp ground ginger
- 1 tbsp siracha
- 1 tbsp maple syrup
- Juice of 1 whole lime
- 2 tbsp peanut butter
- 1 tsp corn starch
- Chopped basil
- Chopped cilantro
- 1/4 cup roasted peanuts
- 2 tbsp hemp hearts
Instructions
Thinly slice all veggies. Heat up the coconut oil in a large frying pan then add the garlic, onion, and tofu on medium high heat for 5 minutes. Add in zucchini, pepper and carrots and cook till softened, 10-15 minutes. Add in remaining veggies and cook another 5-10 minutes.
In a medium bowl, blend miso paste and hot water to get a constant consistency. Add the rest of the sauce ingredients and mix till smooth. Poor sauce over stirfry and simmer for 5 minutes.
Plate and add the desired toppings. Makes 2-3 servings.