With a rich miso-sesame stir-fry sauce, this vegetarian noodle stir-fry makes a quick and easy dinner any night of the week.
Pairing: Cerveza Atletica Mexican Lager
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 2
2 tbsp rice vinegar
1 tbsp miso paste
1 tbsp tahini paste
1 tbsp soy sauce
1 tbsp sriracha hot sauce
2 tsp honey
2 tsp sesame oil
2 cloves garlic, minced
2 tsp minced fresh gingerroot
3 tbsp canola oil
8 oz extra-firm tofu, drained well and cubed
1 cup small broccoli florets
1 carrot, thinly sliced
4 baby bok choy, quartered
8 oz soba noodles, cooked according to package directions
2 green onions, thinly sliced
1 Thai chili pepper, thinly sliced
2 tsp toasted sesame seeds
Whisk together vinegar, miso paste, tahini paste, soy sauce, 2 tbsp water, hot sauce, honey, sesame oil, garlic and ginger until smooth; set aside.
Heat oil in wok or large skillet set over high heat; cook tofu for 3 to 5 minutes or until tofu starts to brown. Transfer to plate. Add broccoli and sliced carrots; cook, stirring, for 2 to 5 minutes or starting to soften. Stir in bok choy; cook, stirring for 2 to 3 minutes or until veggies are tender-crisp. Return tofu to pan.
Pour in stir-fry sauce; bring to boil. Add soba noodles, tossing for 1 to 2 minutes or until noodles are well coated and veggies are tender. Divide between 2 plates. Garnish with green onions, chili pepper and sesame seeds.
Tip: Alternatively, serve tofu stir-fry over brown rice.
Per 1/2 recipe
Calories: 880
Fat: 39g
Saturated Fat: 4g
Cholesterol: 0mg
Sodium: 1210mg
Carbohydrate: 103g
Fiber: 7g
Sugars: 15g
Protein: 32g
