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.