The nice people at The Organic Gourmet recently sent me some of their bouillon cubes and flavored miso pastes to try. As a nerdy vegan foodie, I was quite excited at the idea of miso pastes that are not only flavored but soy-free. Yep – soy free miso! These pastes are made with fermenting organically grown oats and contain other organic ingredients such as tomatoes, apples and onions. What does a nerdy vegan foodie do when she receives a box of flavored misos? She makes a stir-fry, of course!
- 1 tablespoon cornstarch
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons minced fresh ginger
- 1 tablespoon mirin
- 2 tablespoons Chili Pepper Miso paste
- 1 tablespoon Thai chili paste, optional
- 2 cloves garlic, minced
- 1 teaspoon. sesame oil
- 1 teaspoon olive oil
- 1 tablespoon vegetable broth or water
- 1 14-oz. pkg. firm tofu, drained and cut into small cubes
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cups assorted mushrooms such as shitake and crimini, sliced
- Pinch of sea salt
- 5 ounces baby spinach, chopped
- Sesame seeds, for garnish
- Mix together the cornstarch and water in a small bowl. Mix in the soy sauce, ginger, miso, garlic, and sesame oil, chili paste. Set aside
- Heat the olive oil in large skillet or wok over medium heat. Stir-fry tofu for about 10 minutes, or until golden brown on all sides. Transfer to a plate and set aside.
- Add broth or water to the pan and add the onions. Cook for 3 to 5 minutes until translucent. Add more broth or water if needed. Add mushrooms, pepper and sea salt and cook for about 5 minutes, until the mushrooms have softened. Add the spinach and stir until it wilts, about 2 minutes.
- Return the tofu to the pan and add the sauce. Stir fry for another minute or two, until the dish is heated throughout.
- Serve over cooked brown rice* and sprinkle with sesame seeds.
Makes 4 servings.
* I added a bullion cube to the water while cooking the rice for added flavor.
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