- Prep time
- 30 minutes, plus 2 hours marinating
- Cook time
- 8–10 minutes
- 3–4 servings
You won't miss the meat in this tasty vegan stir fry, which combines miso-marinated tofu with a colorful array of vegetables.
- 1 pound extra firm tofu
- 1 tablespoon red miso
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 lime, juiced
- ¼ teaspoon sesame oil
- 2 bunches broccolini
- 2 bunches baby rainbow carrots
- 2 red jalapeños
- 3 tablespoons vegetable oil
- 8 ounces clamshell mushrooms, trimmed
- 3 cloves garlic, shaved thin
Cut tofu into ½-inch by 1½-inch sticks. Mix together the miso, soy sauce, mirin, lime juice and sesame oil. Place tofu in a zip top bag and add the miso mixture. Let marinate for 2 hours, turning after 1 hour to distribute marinade evenly.
Cut broccolini into 3-inch pieces. Peel and quarter baby carrots and cut into 2–3-inch sticks. Slice jalapeños into thin rings.
Heat vegetable oil in a large sauté pan or wok. Drain tofu while reserving marinade. Add tofu to the hot oil and sear on all sides. Remove from pan and hold warm. Add the broccolini to the pan in a single layer and sear until just browned. Push broccolini to one side of the pan and add the carrots. Let sear until browned and toss with the broccolini. Next add the mushrooms and jalapeños and toss.
Tilt the pan so that the oil collects in the bottom of the pan. Add the garlic and sauté until just beginning to brown. Toss all ingredients together and then add the reserved marinade and the seared tofu. Reduce by half while tossing ingredients together, being careful not to break up the tofu. Vegetables should be just cooked through. Season to taste with additional soy sauce and serve.