Well, actually, let me rephrase that... There's something about this winter that has really been making me crave miso. I haven't tried very much Japanese food at all. There aren't any Japanese restaurants around here and I usually get distracted by making a lot of Thai or Korean food instead (Kimchi warms my soul). However, one of the things I have tried is miso, and I truly love it. I've only tried the white, mild miso, because that's all I can find, but I'm really curious to try chickpea and red miso. I'm sure that when I buy my first jar I'll let you all know!
1 zucchini, sliced into rounds
3/4 a red bell pepper, sliced (you can use a whole, I just didn't have a whole...)
1 stalk celery, sliced
2 c. bok choy, sliced (about a third of the bunch)
2-4 baby bella or white button mushrooms, sliced
1/2 a yellow onion, sliced
1/2 pkg. firm or extra-firm tofu, cut into cubes
1 1/2 Tb. tamari or Bragg's
Juice of half a lime (about 1 Tb.)
1 Tb. rice vinegar
1 Tb. vegetable broth
1/2 Tb. minced garlic (about 2 cloves)
1 tsp. siracha chile paste
1 tsp. agave
1 tsp. white miso
Enough arrowroot/cornstarch to thicken it (I usually just sprinkle the stuff in the skillet 'til it gets as thick as I like it).
1. Press the tofu about 15 minutes, draining occasionally, then cut into cubes. Spray a skillet with nonstick and then cook over medium-high until golden brown (I just went with about 5 minutes here. I didn't mind my tofu on the softer side). Set tofu cubes aside. Wipe out skillet, then spray with nonstick for the stirfry.
2. Meanwhile, prep veggies and mix together the tamari-miso sauce. When skillet is ready to go, add all the veggies at once (no broccoli to slow down cooking time) and the tofu. Let cook over high for about three minutes. Then add the sauce. Stirfry for about another minute or two, or until the veggies and tofu have some time to absorb the sauce.
3. Serve with rice noodles, a slice of lime, and some additional siracha and maybe some additional Bragg's (if you made the sauce with it). Enjoy!
I just might up the white miso when I make this again, and maybe make it a little spicer...