I first made this recipe just with broccoli as a side dish and it was so delicious, I figured I should make as an entire meal. While I haven’t tried it, I imagine this would work beautifully with boneless chicken as well.
Ingredients:
1 block firm tofu
3 tbsp miso paste
3 tbsp soy sauce or GF tamari
1-2 tbsp fresh ginger (grated)
2 tbsp cornstarch
2 tbsp almond milk (alternatively use regular milk or water)
Oil to fry (I used grapeseed)
1 tsp sesame oil
1 head broccoli, washed and cut into florets
Handful (or more) sugar snap peas, trimmed
Drizzle of honey
Directions:
Cut tofu block into 3 lengthwise. Place each block onto a kitchen towel and wrap. Put a plate on top, in order to squeeze out liquid. Let sit for about half an hour.
Cut tofu into cubes. Mix together 1 tbsp soy sauce, 1 tbsp miso and some fresh ginger. Use mixture to coat tofu. Let marinate for an hour. Remove any excess marinade from tofu.
Dissolve cornstarch in almond milk and pour over tofu, coating well.
Heat about 2-3 tbsp oil over medium high heat on a large pan. Add tofu to pan and allow to crisp up before turning.
Once tofu is crisp on at least 2 sides, remove from pan.
Next add broccoli to the pan. When color starts to brighten, add 1 tbsp of soy sauce, 1 tbsp miso and remaining ginger. Mix well, allowing miso to coat all of broccoli.
Add snap peas and sauté for another minute or two.
Finally, add tofu back to the pan, along with remaining miso and soy sauce. Mix to incorporate and until miso is coated over everything. Drizzle with a tiny bit of honey and sesame oil.
Serve with rice.
Erin Eats 