Miso tofu and Asian vegetables

Ingredients:

• 500g firm tofu
• 1 tbsp. miso paste
• ½ tbsp. mirin
• 1 tsp. rice wine vinegar
• Juice from ½ lime
• Small knob of ginger
• 1 tbsp. soy sauce
• 1 x bunch of asparagus
• 1 red capsicum, cut in strips
• 100g shelled edamame beans
• 1 tbsp. extra virgin olive oil

 

Method:

• Mix miso paste, mirin, rice wine vinegar, grated ginger and lime juice in a mixing bowl.
• Cut tofu into large chunks and marinate in miso mixture and set aside for 20-30 minutes.
• Blanch asparagus in hot water for 1 minute and drain.
• Add blanched asparagus, capsicum and edamame to hot wok with oil.
• Add 1 tbsp. soy sauce to vegetables and cook for 2 minutes.
• Add tofu to the wok and cook for further 2-3 minutes.