Maple Miso Stir Fry
Making “takeout” foods in the comfort of my own home is one of my favourite ways to cook. I love making Asian inspired takeout dishes because it tastes better and is also way healthier. There’s no need for MSG and other artificial ingredients when you use whole fresh herbs, spices, and ingredients! This Maple Miso Stir Fry is an easy recipe that packs tons of flavour.
200g flat rice noodles (or any type of long noodles you like)
3 green onions, white and green parts sliced
1 medium garlic clove, minced
1 tsp ginger, shredded
1 small red chili, minced (optional)
2 cups broccoli, cut into small pieces
1 cup bell peppers, sliced (any colour)
1 cup mushrooms, thinly sliced into small pieces
Stir Fry Sauce
2 tbsp yellow miso
3 tbsp maple syrup
2 tbsp water
1 tsp soy sauce
Garnish with cilantro and sesame seeds if desired.
- Begin by making the Sesame Baked Maple Miso Tofu.
- Cook the pasta according to package directions.
- While the tofu and pasta are cooking, add the green onion, garlic, ginger, and red chili to a large non-stick wok or pan. Cook this with 1/4 cup of water for an oil-free recipe. Water sautee the veggies on medium/high heat for a few minutes, until the water is evaporated. If you want you can use a few spoons of coconut or avocado oil instead.
- Add the rest of the vegetables to the pan and sautee for about 10-15 minutes on medium heat, stirring frequently. Cook until the veggies are cooked, but still crisp.
- While the veggies are cooking, prepare your sauce by whisking all of the sauce ingredients in a small bowl.
- When the veggies are finished cooking, add the cooked tofu and noodles to the pan, along with the sauce, and stir to combine. Cook everything for about 3-5 more minutes.
- Plate and garnish with sesame seeds and cilantro if desired.