Miso tofu and Asian vegetables

Miso tofu


  • 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



  • 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.
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