-
1
To make the marinated tofu:
-
2
Cut the tofu into 1-inch cubes, and place into a big bowl.
-
3
Mix together soy sauce, miso paste, vinegar, sesame oil, ginger and garlic until well combined.
-
4
Pour the marinate into the big bowl with tofu.
-
5
Toss until well mixed, cover and refrigerate for 15 to 30 minutes, this can be done one day ahead, and let sit in the refrigerate over night.
-
6
To cook the vegetables:
-
7
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.
-
8
Add the marinated tofu cubes into the pan.
-
9
Turn from sides to sides every 2 to 3 minutes.
-
10
Cook until almost all sides are nicely browned and crusty, 8 to 10 minutes.
-
11
Place on a plate and set aside.
-
12
Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over medium-high heat until hot.
-
13
Stir in the garlic, ginger, jalapeno pepper and scallions, cook for about 2 minutes.
-
14
Add carrots, bell pepper and celery, stirring, and cook for 3 to 5 minutes, until the vegetables are tender but still crisp.
-
15
Stir in the bok choy, cook until the bok choy is wilted, another 3 to 4 minutes.
-
16
Meanwhile in a small bowl, mix together soy sauce, miso paste, vinegar, sesame oil, cornstarch and water until well blended.
-
17
Pour the mixed sauce into the cooked vegetables, stir in the cooked tofu cubes, cook until the sauce thickens, and the tofu are cooked through, about 2 minutes; if it seems a little dry, add more water and cornstarch mixture as needed.
-
18
Divide among the plates.
-
19
Serve hot with rice if desired.
