Roy's Wok Charred Vegetables with Tofu and Sesame Miso Sauce
Summary
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Ingredients
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Miso Sauce 1⁄2 cup
miso 1 cup
chicken stock 1⁄2 cup
mirin 3 tablespoons
fish sauce header
Main ingredients 4 tablespoons
sesame oil 1⁄5 cup
peanut oil 2 tablespoons
organic garlic, finely chopped 1 teaspoon
organic ginger, finely grated 1 cup
snap peas, cut into 1" pieces 6
asparagus, cut into 2" pieces 2 cups
organic mixed red, green and orange bell peppers, julienned 1 cup
choi sum leaves and stems, cut into 1" pieces 1 cup
Hamakua mushrooms, cut into 1' pieces 3 tablespoons
garlic chives, roughly chopped 14 ounces
organic firm Aloha tofu, drained well and broken into piecesInstructions
Miso Sauce
- In a bowl combine all of the miso sauce ingredients together and mix well.
- Set aside.
Main
- Heat wok with sesame and peanut oil until smoking.
- Add garlic, ginger and all of the vegetables reserving the tofu until the end.
- Stir fry all vegetables for approximately 1-2 minutes.
- Add miso sauce and tofu.
- Combine quickly until coated well and serve.
- Garnish with black sesame seeds.
