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.