Honey + Miso Stir Fry

Name: Honey + Miso Stir Fry
Yield: 3
Cuisine: Japanese
Ingredients: 14 oz Firm Tofu (14 ounces extra firm tofu (or any protein you want to use)); 2 pieces Bell Pepper (2 bell peppers (small)); 1 tbsp Olive Oil (1 tablespoon olive oil); ¼ cup Honey (¼ cup honey); 3 tbsp Soy Sauce (3 tablespoons soy sauce); 1 tbsp Miso (1 tablespoon miso paste); 2 tbsp Rice Vinegar (2 tablespoons rice wine vinegar); 1 tsp Sesame Oil (1 teaspoon sesame oil); 3 tbsp Cornstarch (3 tablespoons corn starch (or arrow root powder)); ¼ tsp Red Pepper Flakes (¼ teaspoon red pepper flakes (or more if you like it spicy)); 2 tbsp Scallion (2-3 tablespoons green onion (chopped) — up to 3); 1 tbsp Sesame Seeds (1 tablespoon sesame seeds (optional)) — optional; 1 cup Rice (1 cup steamed rice to serve with (see note))

Honey + Miso Stir Fry (Japanese)

Japanese

Servings3

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Dairy Free
Pescatarian
Egg Free

Steps

1Remove the tofu from its package and place on a plate lined with paper towels. Place another paper towel on top of the tofu, then another plate, and on top of that a heavier object (like a can of tomato sauce or something). This will press more liquid out of the tofu so it will bake faster. Cut into cubes and place in a large ziplock bag with 2 tablespoons cornstarch. Give the bag a shake, coating all the cubes. Now place the cubes on a baking sheet lined with a baking mat or parchment paper. Bake at 400°F for 20-25 minutes, flipping the tofu once in the middle of baking.
2In a glass or a small bowl, combine the honey, soy sauce, miso paste, rice wine vinegar, sesame oil, red pepper flakes, and the remaining 1 tablespoon corn starch. Stir with a fork to combine well. Set aside.
3Cut up the bell peppers and sauté in the olive oil over high heat. Once they begin to soften (1-2 minutes), add in the baked tofu and pour the sauce over everything. Allow that to cook for another minute or two; the sauce will begin to thicken and coat everything nicely.