Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of firm tofu, cut it into 1-inch cubes, and gently toss with 1 tablespoon of cornstarch, then set aside.

2. 2

   Prepare the flavorful miso glaze by whisking together 2 tablespoons of white miso paste, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of brown sugar, 1 teaspoon of grated fresh ginger, and 1 finely minced garlic clove in a small bowl.

3. 3

   Cook 200 grams of Shan noodles (or wide rice vermicelli) according to their package instructions, drain thoroughly, and set them aside.

4. 4

   Heat 2 tablespoons of peanut oil in a large wok over high heat, then add the tofu cubes and stir-fry for 5 to 7 minutes until they are golden brown and crispy, subsequently removing them to a plate.

5. 5

   Add 1 more tablespoon of peanut oil to the wok, then incorporate 1 sliced red bell pepper, 1 cup of snap peas, 1 thinly sliced carrot, and 2 cups of chopped bok choy, stir-frying for 3 to 4 minutes until the vegetables become crisp-tender.

6. 6

   Return the crispy tofu to the wok with the cooked vegetables, add the prepared Shan noodles, and pour in the homemade miso glaze, tossing gently for 1 to 2 minutes until everything is thoroughly coated and heated through.

7. 7

   Garnish individual servings of the wok-toss with 2 tablespoons of sliced green onions and 1 teaspoon of toasted sesame seeds before serving immediately for the best flavor.