Ginger Miso Stir-fry - vegan

Name: Ginger Miso Stir-fry - vegan
Yield: 2 servings
Cuisine: British
Ingredients: 3 cloves garlic, peeled and crushed; 3 cm chunk of fresh ginger, peeled and grated; 2 tbsp white miso; 1 tbsp agave nectar - or runny honey if you’re not keeping it vegan; 1 tbsp tamari soy sauce; 1 pinch red chilli flakes; 1-2 tbsp water; 1 tbsp olive oil; 2 cloves garlic, peeled and crushed; 2 cm chunk of fresh ginger, peeled and grated; 1/2 onion, peeled and chopped or sliced; 100-150 g firm tofu, drained and cubed; Vegetables... i use:; Broccoli, chopped and blanched; Green beans, chopped and blanched; Cabbage, chopped; Shitake mushrooms, chopped; Pak choi, chopped; Sugar snap peas; (Orange/ red peppers work too.); Some sesame seeds and spring onions to garnish if you have some

Alessandra @alessa

This is one of my favourite comfort foods! And one i turn to if i’m getting a cold or feel the need for some nutritional goodness. It’s inspired by a dish at one of my favourite vegan restaurants, the Candle Cafe in New York. #vegan #comfortfood

Blanching the broccoli and green beans isn’t essential but means they keep their colour and crunch better. To blanche them, chop them up and add them to a pan of boiling water. After 2 mins, drain them and plunge them into a bowl of cold water. When you’re ready to add them to the stir-fry, drain them and papaya them in.

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Ingredients

2 servings

For the ginger miso sauce
3 clovesgarlic, peeled and crushed
3 cmchunk of fresh ginger, peeled and grated
2 tbspwhite miso
1 tbspagave nectar - or runny honey if you’re not keeping it vegan
1 tbsptamari soy sauce
1 pinchred chilli flakes
1-2 tbspwater
For the stir-fry
1 tbspolive oil
2 clovesgarlic, peeled and crushed
2 cmchunk of fresh ginger, peeled and grated
1/2onion, peeled and chopped or sliced
100-150 gfirm tofu, drained and cubed
Vegetables... i use:
Broccoli, chopped and blanched
Green beans, chopped and blanched
Cabbage, chopped
Shitake mushrooms, chopped
Pak choi, chopped
Sugar snap peas
(Orange/ red peppers work too.)
Some sesame seeds and spring onions to garnish if you have some

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Steps

1

For the sauce... put everything into a blender and blend until smooth. The sauce lasts a few days in the fridge.
2

In a large pan/ wok, heat the oil on a high heat. Add the garlic and ginger and onion and sauté for 2 - 3 mins.
3

Add the tofu and vegetables - except the sugar snaps.
4

Sauté for 5-10 mins depending on how crunchy you like the vegetables.
5

Add the sugar snaps and sauce. Sauté for another 2-3 minutes.
6

Sprinkle with sesame seeds and spring onions. Serve with brown rice or soba noodles. Enjoy 😋