Roy's Wok Charred Vegetables with Tofu and Sesame Miso Sauce

May 9, 2010 / By Foodland

Roy's Wok Charred Vegetables with Tofu and Sesame Miso Sauce

A great accompaniment to meat, fish, or poultry
Course Dinner, Main Course
Cuisine Vegetables
Servings 2 Servings


  • Miso Sauce
  • 0.5 cup miso
  • 1 cup chicken stock
  • 0.5 cup mirin
  • 3 tablespoons fish sauce
  • Main ingredients
  • 4 tablespoons sesame oil
  • 0.2 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 pieces


Miso Sauce
  1. In a bowl combine all of the miso sauce ingredients together and mix well.
  2. Set aside.
  1. Heat wok with sesame and peanut oil until smoking.
  2. Add garlic, ginger and all of the vegetables reserving the tofu until the end.
  3. Stir fry all vegetables for approximately 1-2 minutes.
  4. Add miso sauce and tofu.
  5. Combine quickly until coated well and serve.
  6. Garnish with black sesame seeds.
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!