Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu for 30 minutes, then cut it into 1-inch cubes.

2. 2

   Prepare the vegetables by trimming 200 grams of green beans, slicing 1 medium red bell pepper, and slicing 150 grams of cremini mushrooms.

3. 3

   Whisk together 3 tablespoons of white miso paste, 2 tablespoons of lime juice, 2 tablespoons of tamari, 1 tablespoon of maple syrup, 1 tablespoon of toasted sesame oil, 4 minced garlic cloves, and 1 inch of grated fresh ginger in a small bowl to create the miso-lime dressing.

4. 4

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering, then flash-fry the tofu cubes for 5-7 minutes until golden brown and crispy, removing them to a plate and seasoning with 0.5 teaspoon of salt.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the hot wok, then quickly flash-fry the 200 grams of green beans, 1 medium red bell pepper slices, and 150 grams of cremini mushroom slices for 3-4 minutes until tender-crisp and slightly charred.

6. 6

   Return the flash-fried tofu to the wok with the vegetables, pour the prepared miso-lime dressing over everything, and toss quickly for 1 minute until well coated and heated through.

7. 7

   Garnish the Thai Miso-Glazed Tofu and Vegetable Medley with 0.25 cup of chopped fresh cilantro and 2 sliced scallions before serving immediately.