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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