G - Miso Tofu With Stir-Fried Ginger Greens

Name: G - Miso Tofu With Stir-Fried Ginger Greens
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 8ml soy sauce; 13g (1 tbsp) rice vinegar; 1/2 tsp sugar; 20g (2 tbsp) white miso paste; 1 garlic clove; 5g sesame seeds; 160g blanched edamame beans; 280g plain tofu; 15g fresh root ginger; 150g spring greens; 200g pak choi; 3 tbs Vegetable oil (divided)

18 steps

Prep:15min

"I've added heaps of flavour to protein-packed tofu with my super easy sweet 'n' savoury glaze. It's got loads of umami! For lean, low-carb satisfaction, serve it with ginger and garlic stir-fried greens."

Updated at: Thu, 17 Aug 2023 13:55:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories451.4 kcal (23%)

Total Fat34 g (49%)

Carbs19.3 g (7%)

Sugars9.1 g (10%)

Protein25.9 g (52%)

Sodium794.7 mg (40%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

8mlsoy sauce

13grice vinegar

½ tspsugar

20gwhite miso paste

1garlic clove

5gsesame seeds

160gedamame beans

blanched

280gtofu

plain

15gfresh root ginger

150gspring greens

200gpak choi

3 TbsVegetable oil

divided

Instructions

Step 1

Boil half a kettle.

Step 2

Drain the tofu and pat it dry with kitchen paper.

Step 3

Cut the tofu into cubes.

Step 4

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips.

Step 5

Wash, then cut the pak choi in half, separating the white bases and green tops.

Step 6

Cut the white bases into bite-sized pieces.

Step 7

Cover the edamame beans with boiled water.

Step 8

Add the miso paste, rice vinegar and 1 tsp sugar to a small bowl with 1 tbsp vegetable oil and mix until smooth – this is your miso glaze.

Step 9

Peel (scrape the skin off with a teaspoon) and finely chop the ginger into matchsticks.

Step 10

Peel and finely slice (don't chop!) the garlic.

Step 11

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp vegetable oil over a high heat.

Step 12

Once hot, add the tofu cubes and cook for 5-6 min or until browned all over and starting to crisp.

Step 13

Meanwhile, heat a a separate wide-based pan (preferably non-stick) with 1 tbsp vegetable oil over a medium-high heat.

Step 14

Once hot, add the sliced spring greens and pak choi bases and cook for 2-3 min or until starting to wilt.

Step 15

Drain, then add the edamame beans, pak choi tops, chopped ginger and chopped garlic to the greens and cook for a further 2-3 min or until fragrant and everything is tender with a bite.

Step 16

Add the soy sauce and give everything a good mix up – these are your stir-fried ginger greens.

Step 17

Sprinkle over the sesame seeds Serve the miso tofu with the stir-fried ginger greens to the side.

Step 18

Bosh!