Miso-Tofu Stir-Fry with Broccoli and Rice

A savory vegan stir-fry with pan-seared tofu, crisp broccoli, and a quick miso sauce, served over steamed rice for a complete meal.

Cuisine: Asian

Category: Vegan

Prep: 20 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 14 oz (pressed, 1-inch cubes) firm tofu
• 2 cups (small florets) broccoli
• 1 medium (julienned) carrots
• 2 cloves (minced) garlic
• 1 tsp (minced) ginger
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1 tsp cornstarch
• 3 cups cooked white rice
• 2 (sliced) green onions

Instructions

1. Step 1: Heat 1 tsp sesame oil in a large skillet or wok over medium-high. Add 14 oz pressed and cubed tofu and cook for 4-5 minutes per side until golden brown. Remove and set aside.
2. Step 2: In the same skillet, add 2 minced garlic cloves and 1 tsp minced ginger. Sauté for 30 seconds until fragrant. Add 2 cups broccoli florets and 1 medium julienned carrot, and stir-fry for 5 minutes until crisp-tender.
3. Step 3: In a small bowl, whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp maple syrup, and 1 tsp cornstarch. Pour over vegetables and toss to coat. Cook for 1 minute until sauce thickens.
4. Step 4: Return tofu to skillet and stir to coat. Serve over 3 cups cooked white rice, garnished with 2 sliced green onions and 1 tsp sesame seeds.