Ginger-infused green beans, carrot ribbons, edamame beans, and spinach are stir-fried to perfection in an Asian sauce. On top of the ginger greens go miso & mirin-glazed tofu cubes. A sprinkle of black sesame seeds and a garnish of spring onion & toasted cashew nuts makes this dish restaurant ready!
Miso Tofu & Stir-fried Ginger Greens
Miso Tofu & Stir-fried Ginger Greens
with carrot ribbons & toasted cashew nuts
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Asian Sauce
- Black Sesame Seeds
- Carrot
- Cashew Nuts
- Edamame Beans
- Fresh Ginger
- Green Beans
- Miso Glaze
- Non-GMO Tofu
- Spinach
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
FOR THE HEALTH NUTS
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle.
TASTY TOFU
Pat the tofu cubes dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu for 5-6 minutes, turning until crispy and golden all over. Remove from the pan and set aside.
GO FOR GREENS
While the tofu is cooking, place another pan over a medium heat with a drizzle of oil. When hot, add the sliced green beans and fry for 5-6 minutes. Add the grated ginger and the spring onion whites, and fry for 1 minute until fragrant, shifting constantly. Add the carrot ribbons, the edamame beans, and the shredded spinach, and sauté for 1-2 minutes until the leaves are wilting. Stir through the Asian sauce and remove from the heat. Season if needed.
MIX THE MISO GLAZE
In a small bowl, add the miso glaze and a drizzle of oil. Mix to combine.
CARAMELISE, SPRINKLE & COMBINE
Once the tofu has browned, add the miso glaze and cook for a further 2-3 minutes, until well coated and starting to caramelise. Remove from the heat, sprinkle over the black sesame seeds, and toss to combine.
A VEGETARIAN FEAST!
Plate up the stir-fried veggies and top with the miso tofu cubes. Garnish with the spring onion greens and toasted cashew nuts. Enjoy, Chef!
Cashew Nuts - 15g
Non-GMO Tofu - 110g
Green Beans - 80g
Fresh Ginger - 15g
Spring Onion - 1
Carrot - 120g
Edamame Beans - 50g
Spinach - 150g
Asian Sauce - 20ml
Miso Glaze - 12,5ml
Black Sesame Seeds - 10ml
FOR THE HEALTH NUTS
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle.
TASTY TOFU
Pat the tofu cubes dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu for 5-6 minutes, turning until crispy and golden all over. Remove from the pan and set aside.
GO FOR GREENS
While the tofu is cooking, place another pan over a medium heat with a drizzle of oil. When hot, add the sliced green beans and fry for 5-6 minutes. Add the grated ginger and the spring onion whites, and fry for 1 minute until fragrant, shifting constantly. Add the carrot ribbons, the edamame beans, and the shredded spinach, and sauté for 2-3 minutes until the leaves are wilting. Stir through the Asian sauce and remove from the heat. Season if needed.
MIX THE MISO GLAZE
In a small bowl, add the miso glaze and a drizzle of oil. Mix to combine.
CARAMELISE, SPRINKLE & COMBINE
Once the tofu has browned, add the miso glaze and cook for a further 2-3 minutes, until well coated and starting to caramelise. Remove from the heat, sprinkle over the black sesame seeds, and toss to combine.
A VEGETARIAN FEAST!
Plate up the stir-fried veggies and top with the miso tofu cubes. Garnish with the spring onion greens and toasted cashew nuts. Enjoy, Chef!
Cashew Nuts - 30g
Non-GMO Tofu - 220g
Green Beans - 160g
Fresh Ginger - 30g
Spring Onions - 2
Carrot - 240g
Edamame Beans - 100g
Spinach - 300g
Asian Sauce - 40ml
Miso Glaze - 25ml
Black Sesame Seeds - 20ml
FOR THE HEALTH NUTS
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle.
TASTY TOFU
Pat the tofu cubes dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu for 5-6 minutes, turning until crispy and golden all over. For the crispiest results, you’ll need to do this step in batches to avoid overcrowding the pan. Remove from the pan and set aside.
GO FOR GREENS
While the tofu is cooking, place another pan over a medium heat with a drizzle of oil. When hot, add the sliced green beans and fry for 6-8 minutes. Add the grated ginger and the spring onion whites, and fry for 1 minute until fragrant, shifting constantly. Add the carrot ribbons, the edamame beans, and the shredded spinach, and sauté for 2-3 minutes until the leaves are wilting. Stir through the Asian sauce and remove from the heat. Season if needed.
MIX THE MISO GLAZE
In a small bowl, add the miso glaze and a drizzle of oil. Mix to combine.
CARAMELISE, SPRINKLE & COMBINE
Once the tofu has browned, add the miso glaze and cook for a further 2-3 minutes, until well coated and starting to caramelise. Remove from the heat, sprinkle over the black sesame seeds, and toss to combine.
A VEGETARIAN FEAST!
Plate up the stir-fried veggies and top with the miso tofu cubes. Garnish with the spring onion greens and toasted cashew nuts. Enjoy, Chef!
Cashew Nuts - 45g
Non-GMO Tofu - 330g
Green Beans - 240g
Fresh Ginger - 45g
Spring Onions - 3
Carrot - 360g
Edamame Beans - 150g
Spinach - 450g
Asian Sauce - 60ml
Miso Glaze - 37,5ml
Black Sesame Seeds - 30ml
FOR THE HEALTH NUTS
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle.
TASTY TOFU
Pat the tofu cubes dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu for 5-6 minutes, turning until crispy and golden all over. For the crispiest results, you’ll need to do this step in batches to avoid overcrowding the pan. Remove from the pan and set aside.
GO FOR GREENS
While the tofu is cooking, place another pan over a medium heat with a drizzle of oil. When hot, add the sliced green beans and fry for 6-8 minutes. Add the grated ginger and the spring onion whites, and fry for 1 minute until fragrant, shifting constantly. Add the carrot ribbons, the edamame beans, and the shredded spinach, and sauté for 2-3 minutes until the leaves are wilting. Stir through the Asian sauce and remove from the heat. Season if needed.
MIX THE MISO GLAZE
In a small bowl, add the miso glaze and a drizzle of oil. Mix to combine.
CARAMELISE, SPRINKLE & COMBINE
Once the tofu has browned, add the miso glaze and cook for a further 2-3 minutes, until well coated and starting to caramelise. Remove from the heat, sprinkle over the black sesame seeds, and toss to combine.
A VEGETARIAN FEAST!
Plate up the stir-fried veggies and top with the miso tofu cubes. Garnish with the spring onion greens and toasted cashew nuts. Enjoy, Chef!
Cashew Nuts - 60g
Non-GMO Tofu - 440
Green Beans - 320g
Fresh Ginger - 60g
Spring Onions - 4
Carrot - 480g
Edamame Beans - 200g
Spinach - 600g
Asian Sauce - 80ml
Miso Glaze - 50ml
Black Sesame Seeds - 40ml
Woolies Products in this dish
