Miso Vegetable-Tofu Stir-Fry (vegan + glutenfree)

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x


  • 4 tsp vegetable oil, divided
  • 16 oz extra-firm organic tofu, drained, cut into 1-inch cubes and patted dry
  • 1 tablespoon minced fresh ginger root
  • 2 medium carrots, peeled and cut into 2-inch long strips
  • 3 cups small broccoli florets
  • 12 ounces green beans, trimmed and halved crosswise
  • 3 tablespoons miso
  • 1/4 cup water
  • Suggested accompaniment: hot brown rice or rice noodles


  1. In a large skillet, heat half the oil over medium-high heat. Add tofu and cook, stirring, for 4 to 6 minutes or until browned. Using a slotted spoon, transfer tofu to a plate.
  2. In the same skillet, heat the remaining oil over medium-high heat. Add ginger, carrots, broccoli and green beans; cook, stirring, for 8 to 10 minutes or until softened. Return tofu to the pan and add miso and water; cook, stirring, for 3 to 5 minutes or until much of the liquid evaporates and mixture is heated through. Remove from heat. Serve with rice or rice noodles, if desired.

  • Category: stir-fry, dinner