Ginger-Miso Tofu and Snow Peas
Serve over ramen noodle cakes, jasmine or fried rice, or garnish with candied ginger, sliced toasted almonds, pine nuts or sesame seeds. Feel free to substitute snap peas for the snow peas.
Ingredients
- 1 14-oz package Wildwood extra firm tofu
- 1 T vegetable oil
- 1 T sesame oil
- ½ C red bell pepper , diced
- ½ C carrot , peeled and julienned
- 1 C snow peas , strings removed
- 4 green onions , diced
- 1-2 T fresh ginger , peeled and minced
- 1 clove garlic , peeled and minced
- 1 t tamari
- ¼ C orange juice
- ½ C vegetable broth
- 2 T white miso
Instructions
- Pat tofu dry with a paper towel, then cut into 1-inch cubes. Heat vegetable oil in a large skillet over medium-high heat. Add the tofu to the pan and pan-fry for 2 minutes or until starting to brown. Turn the tofu pieces and cook to brown on all sides, then remove and set aside.
- In the same skillet, heat sesame oil and sauté the red pepper and carrot for about 2 minutes. Add the snow peas, green onions, ginger and garlic and cook another 2 minutes. Add the tofu back to the pan along with the tamari, orange juice and vegetable broth. Bring to a simmer and cook a few minutes, stirring to coat the vegetables and tofu. Turn off the heat, add the miso and stir well.