Miso-Glazed Tofu Stir-Fry

Miso-Glazed Tofu Stir-Fry


    For the tofu stir-fry:

    • 1 block (14-16 ounces) firm tofu, drained and pressed
    • 2 tablespoons cornstarch
    • 2 tablespoons vegetable oil
    • 2 cups mixed vegetables (such as bell peppers, broccoli, snap peas, carrots, and mushrooms), sliced
    • 2 cloves garlic, minced
    • 1 tablespoon grated fresh ginger
    • Cooked rice or noodles, for serving


    1. In a small bowl, whisk together all the ingredients for the miso dressing until well combined. Adjust seasoning with salt and pepper to taste. Set aside.

    2. Cut the pressed tofu into cubes and pat them dry with paper towels. Toss the tofu cubes with cornstarch until evenly coated.

    3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes in a single layer and cook for 3-4 minutes on each side, or until golden brown and crispy. Remove the tofu from the skillet and set aside.

    4. In the same skillet, add a bit more oil if needed, then add the mixed vegetables. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

    5. Add the minced garlic and grated ginger to the skillet with the vegetables and cook for an additional 1-2 minutes, stirring constantly.

    6. Return the crispy tofu cubes to the skillet with the vegetables.

    7. Pour the miso dressing over the tofu and vegetables in the skillet. Toss until everything is evenly coated with the dressing and heated through.

    8. Serve the miso-glazed tofu stir-fry over cooked rice or noodles.