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Sesame Miso Tofu Stir Fry

This plant-based stir fry features pan fried tofu and vegetables coated in a sweet, savory, and nutty sesame miso sauce.
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Prep Time:15 minutes
Cook Time:15 minutes
Servings: 3

Ingredients

  • 2 tbsp oil
  • 16 oz firm tofu pressed and sliced
  • 2 Chinese or Japanese eggplants chopped
  • ½ onion sliced
  • 1 clove garlic minced
  • 1 tsp ginger minced
  • ¼ small head of cabbage chopped
  • 1 package (200g) shimeji or enoki mushrooms
  • 2 green onions sliced, whites and greens separated

Sauce

  • 2 tbsp mirin
  • 1 tsp sugar
  • 1 tsp doubanjiang* optional for heat
  • 2 tbsp miso
  • 2 tbsp water
  • 2 tbsp ground toasted sesame seeds (surigoma)

Instructions

  • Heat half the oil in a wok over medium high heat. Add tofu slices and cook each side until browned. Transfer to a plate.
  • Add remaining oil to the wok. Once hot, add eggplants and stir fry until soft.
  • Add onion, garlic, ginger, cabbage, mushrooms, and green onion whites. Stir fry until soft and starting to brown, 5-7 minutes.
  • Add tofu, mirin, sugar, and doubajiang and stir for 2 minutes to cook off the alcohol.
  • Mix together miso and water. Reduce heat to low and add the miso and sesame seeds. Stir until well coated and heated through.
  • Turn off heat and garnish with the green parts of the green onions.