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Miso Tofu

Kelly Jensen
This miso tofu recipe is a salty flavorful adaptation of mapo tofu, a delicious Chinese vegetable and tofu recipe loaded with vegetables and spices. This dish has tons of fresh garlic, ginger, onions, pepper, and perfectly cooked tofu in a thick and briny sauce. Serve over rice and enjoy!
5 from 1 vote
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Cook Time 25 minutes
Total Time 25 minutes
Course Dinner
Cuisine American, Asian, Chinese
Servings 4 servings
Calories 178 kcal

Ingredients
  

  • 1 tablespoon peanut oil
  • 1 sweet onion sliced
  • 1 inch knob ginger grated
  • 4 cloves garlic
  • 1 cup bell pepper sliced
  • 2 cups mushrooms sliced
  • 2 cups Vegetable Stock
  • 1 12 ounce package tofu crumbled
  • 1 tablespoon tamari or soy sauce if not GF
  • 1 tablespoon Light Sweet Miso Paste
  • 1 teaspoon agave nectar
  • 1 teaspoon sriracha optional for heat

Instructions
 

  • In a pot, heat the peanut oil over medium heat. Add the onion, ginger, and garlic and saute for 4 to 5 minutes until the veggies begin to soften.
  • Add the remaining ingredients and cook on low heat for 20 minutes until the peppers are cooked through
  • Serve over rice and enjoy!

Nutrition

Calories: 178kcalCarbohydrates: 17gProtein: 11gFat: 8gSaturated Fat: 1gSodium: 665mgPotassium: 324mgFiber: 3gSugar: 9gVitamin A: 1424IUVitamin C: 53mgCalcium: 137mgIron: 2mg
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