Veggie & Miso Tofu Stir Fry

From the kitchen of Brad and Dani Betts

The miso adds so much depth to this sauce.

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Ingredients:

SAUCE

3 T. white or red miso

2 T. rice vinegar

2 T. water

1 T. soy sauce

1 T. maple syrup

1 T. sesame oil

1 T. hot sauce

Fresh grated ginger (peeled)

VEGETABLES:

Broccoli, red peppers, onions, zucchini, peas, etc.

PROTEIN:

2 eggs, fried

Tofu (drained, pressed for 20 minutes and cut in 1” cubes)

SERVING:

2 c. cooked white rice (basmati or jasmine)

Fresh basil, 2 t. sliced scallions and fresh squeezed lime

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Directions:

Cook rice.

Cook vegetables in a large wok, one at a time in heated oil and garlic. Remove from wok and place in a large bowl as each vegetable is cooked.

When the vegetables are complete, add oil and fry tofu in pan. If we do not have tofu, we scramble 2 eggs in a pan with 1 T. hot oil (pre-heat).

Add peanuts to wok and fry lightly in oil. Add cooked vegetables and proteins to the wok to re-heat. Add fresh basil.

Serve over rice. Top with sliced scallions and a slice of fresh lime.

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Notes from the chef:

We vary the vegetables and proteins based on what we have on hand.

Store rice separately from the veggies and proteins (do not mix together). For leftovers, make the same amount of sauce and mix with veggies/proteins when re-heating. Serve over fresh cooked or warmed rice.