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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Miso Tofu & Stir-fried Ginger Greens?
The preparation time for Miso Tofu & Stir-fried Ginger Greens with carrot ribbons & toasted cashew nuts is between 15 and 30 minutes.
What is the total time required to make Miso Tofu & Stir-fried Ginger Greens with carrot ribbons & toasted cashew nuts?
The total time required to make Miso Tofu & Stir-fried Ginger Greens with carrot ribbons & toasted cashew nuts is between 25 and 45 minutes.
How many servings does Miso Tofu & Stir-fried Ginger Greens provide?
4 servings
What are the main ingredients in Miso Tofu & Stir-fried Ginger Greens?
Asian Sauce, Black Sesame Seeds, Carrot, Cashew Nuts, Edamame Beans, Fresh Ginger, Green Beans, Miso Glaze, Non-GMO Tofu, Spinach, Spring Onion, Spring Onions
What is the nutritional information of Miso Tofu & Stir-fried Ginger Greens?
Calories: 453, Carbs: 42 grams, Fat: grams, Protein: 27.6 grams, Sugar: 17.2 grams, Salt: 2107 grams
How do I prepare Miso Tofu & Stir-fried Ginger Greens?
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. 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! 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.
What should be prepared from my kitchen to make Miso Tofu & Stir-fried Ginger Greens?
Asian Sauce, Black Sesame Seeds, Carrot, Cashew Nuts, Edamame Beans, Fresh Ginger, Green Beans, Miso Glaze, Non-GMO Tofu, Spinach, Spring Onion, Spring Onions
How many calories does Miso Tofu & Stir-fried Ginger Greens have?
453 calories
How much fat content does Miso Tofu & Stir-fried Ginger Greens have?
grams
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