Miso Tahini Stir Fry with Baked Tofu

Serves 2–3
An easy, nourishing meal packed with flavor! The recipe is versatile and you can make the sauce in advance and use whatever vegetables are in season or even frozen.

Stir Fry Sauce Ingredients:

• 1 tbsp miso paste

• 1 tbsp tahini

• 1–2 tbsp tamari or soy sauce

• 1 tbsp maple syrup or honey

• 2 tsp freshly grated ginger

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• Up to ¼ cup hot water (to thin sauce)

(Optional: ½ tsp cornstarch mixed with a little water to thicken the sauce)

Baked Tofu Ingredients:

• 1 block firm tofu (about 12–14 oz)

• 2 tbsp nutritional yeast

• 1 tbsp soy sauce or tamari

• 1–2 tbsp olive oil

Method:

1. Make the Sauce:
Combine all sauce ingredients in a jar. Seal the lid and shake well to mix.
(Optional: Add a small slurry of ½ tsp cornstarch and water to help thicken the sauce later when cooking.)

2. Prepare the Tofu:

• Preheat oven to 390°F (200°C).

• Break the tofu into small chunks with your hands — the smaller the pieces, the crispier they’ll get!

• Toss tofu in a bowl with nutritional yeast, soy sauce, and olive oil.

• Spread onto a baking sheet and bake for about 25 minutes, turning halfway through.

• Keep an eye on it — you want it golden and crispy.
  
  

3. Make the Stir Fry:

• Chop your favorite seasonal vegetables. Good options include green onions, carrots, broccoli, bok choy, and mushrooms.

• Sauté the vegetables in a large pan or wok with a splash of oil until just tender.

• Pour the stir fry sauce over the vegetables and simmer for a few minutes until slightly thickened.
  
  

4. To Serve:
Serve the stir-fried vegetables with brown rice or noodles, and top with the crispy baked tofu and cilantro if you have it.