Ginger-Miso Tofu and Snow Peas
This ginger miso sauce gives adds big flavor to this tofu. A great dish to turn non-tofu aficionados into fans.
- 1 pound extra-firm tofu
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1/2 cup diced red bell pepper
- 1/2 cup carrot, peeled and julienned
- 1 cup snow peas, strings removed
- 4 green onions, diced
- 1-2 tablespoons peeled and minced fresh ginger,
- 1 clove garlic, peeled and minced
- 1 teaspoon tamari
- 1/4 cup orange juice
- 1/2 cup vegetable broth
- 2 tablespoons white miso
- Pat tofu dry with a paper towel, then cut into 1-inch cubes. Heat vegetable oil in a large skillet over medium-high heat. Add the tofu to the pan and pan-fry for 2 minutes or until starting to brown. Turn the tofu pieces and cook to brown on all sides, then remove and set aside.
- In the same skillet, heat sesame oil and sauté the red pepper and carrot for about 2 minutes. Add the snow peas, green onions, ginger and garlic and cook another 2 minutes. Add the tofu back to the pan along with the tamari, orange juice and vegetable broth. Bring to a simmer and cook a few minutes, stirring to coat the vegetables and tofu. Turn off the heat, add the miso and stir well.
Serve over ramen noodle cakes, jasmine or fried rice, or garnish with candied ginger, sliced toasted almonds, pine nuts or sesame seeds. Feel free to substitute snap peas for the snow peas.
309 calories, 14 g. fat, 0 mg. cholesterol, 460 mg. sodium, 16 g. carbohydrate, 5 g. fiber, 21 g. protein