Veggie Miso Tofu Stir-Fry Recipe

INGREDIENTS:

For the Sauce:

• 3 tbsp. white miso
• 2 tbsp. rice vinegar
• 2 tbsp. water
• 1 tbsp. soy sauce
• 1 tbsp. maple syrup
• 1 tbsp. sesame oil
• 2 tsp. sriracha (or other hot sauce)

For the Crispy Tofu:

• 1 lb. extra firm tofu, drained, pressed for at least 20 minutes, and cut into 1 inch cubes
• 2 tsp. vegetable oil

For the Veggie Stir-Fry:

• 2 tbsp. vegetable oil
• 2 garlic cloves, minced
• 2 tsp. fresh grated ginger
• 4 cups sugar snap peas
• 1 red bell pepper, sliced into strips

For Serving:

• 2 scallions, chopped
• 1-2 tsp. sesame seeds
• cooked rice

INSTRUCTIONS:

Make the Sauce:

1. Whisk all ingredients together in small bowl. Set aside.

Make the Crispy Tofu:

1. Coat the bottom of a large skillet with oil and place over medium heat. Add tofu cubes in a single layer. Cook until browned on bottoms, about 5 minutes, flip and cook another 5 minutes. Remove from skillet and transfer to a plate.

Make the Veggie Stir-Fry:

1. Add oil to skillet and raise heat to high. Add garlic, ginger, sugar snap peas and bell pepper strips. Stir-fry until veggies are tender-crisp, about 3 minutes. Lower heat to medium-high and add tofu and sauce. Cook 1 minute more, flipping frequently to distribute ingredients.
2. Serve with rice and top with scallions and sesame seeds.

Source: Connoisseurus Veg