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!
Cook Time 25 minutes mins
Total Time 25 minutes mins
Course Dinner
Cuisine American, Asian, Chinese
Servings 4 servings
Calories 178 kcal
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
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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!
Calories: 178 kcal Carbohydrates: 17 g Protein: 11 g Fat: 8 g Saturated Fat: 1 g Sodium: 665 mg Potassium: 324 mg Fiber: 3 g Sugar: 9 g Vitamin A: 1424 IU Vitamin C: 53 mg Calcium: 137 mg Iron: 2 mg
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