If you are a fan of Japanese flavours, this is a simple way to incorporate them into a healthy dish. Better still, you can tailor the amount of miso and soy sauce you use to suit your family’s tastes. This recipe works best with a wok, and using sushi rice adds to the flavour of the dish.
| Servings |
people
|
Ingredients
- 1 packet organic tofu Soyco Hi-Protein Firm (found the vegetarian cold section - Japanese style)
- 1 tbs white miso paste found in Asian aisle of supermarkets
- 2 tbs organic olive oil for frying
- 1 tbs organic soy sauce (one with some sweetness like ketjap manis)
- 1 organic red capsicum julienne
- 1 organic zucchini julienne
- 150 grams organic green beans julienne
- 1 organic carrot julienne
- 120 grams organic mushrooms sliced 1 cm think
- 1 tin baby corn
- 1 tin bamboo shoot slices
- 4 cups organic rice
Ingredients
|
|
Instructions
- Have your rice cooking or cooked before you begin on your stir fry.
- In the wok, begin frying up the tofu in oil first and add a tablespoon of miso paste. You can add more or less depending on taste, remembering it is quite salty.
- Add a dash of soy sauce which will caramelise the outside of the tofu.
- When the tofu has begun to brown (don't worry if it gets quite dark, the flavour is delicious!), add the vegetables. Do this in two instalments if you have a lot so they don't stew but fry. You want vegetables like mushrooms cooked but others can still have some crunch.
- You can add the cooked rice to the stir fry and mix together, or serve separately. Season further if you need, but be careful with any salty soy sauces on top of the miso paste as it may become too salty.
- If you want to eat in true Japanese style, serve your stir fry and rice separately and with a side of raw shredded cabbage. Cabbage is a Japanese staple.
- Enjoy!
