Stir-Fried Vegetables and Tofu with Ginger, Sesame Oil, and Miso
Main Dishes • Japanese
Description
Stir-Fried Vegetables and Tofu with Ginger, Sesame Oil, and Miso
Ingredients
- Udon Noodles 5 oz
- Tofu 5 oz
- Vegetable Oil 4 tablespoons
- Garlic 2 cloves
- Grated Ginger Root 1 tablespoon
- Fresh Mushrooms 14 pieces
- Red Long Chili Peppers ½ piece
- Baby Bok Choy 1 head
- Leek 1 piece
- Salt 1 teaspoon
- Carrot ½ piece
- Sugar 1 teaspoon
- Soy Sauce 2 teaspoons
- Sesame Oil 2 tablespoons
- Miso Paste 20 fl oz
- Ground coriander 6 stems
- Bamboo shoots 12 pieces
Step-by-Step Guide
Step 1
Cook the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water.
Step 2
Heat a wok over medium heat for 1-2 minutes until it starts to smoke, then add the vegetable oil. Add the cubed tofu and fry for 4-5 minutes until golden brown. Add the minced garlic and ginger and fry for 10 seconds. Then add the sliced mushrooms, red pepper, bok choy, leek, and carrot, and cook for 3 minutes until soft. Season with salt, sugar, soy sauce, and sesame oil. Mix well.
Step 3
Heat the miso soup. Divide the noodles into 2 bowls along with the tofu, mushrooms, and vegetables. Pour the soup over them. Top with cilantro and arrange the bamboo shoots.
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