Tofu, Veggies, And Noodles With Miso Peanut Sauce

1. 1

   Combine first four sauce ingredients in a bowl and add tofu. Let marinate for 15 minutes per side.

2. 2

   Meanwhile, boil a pot of water, add rice noodles, and immediately take off heat. Soak until rice noodles are almost tender, about 3-4 minutes. Drain and rinse in cold water.

3. 3

   Heat 2 tablespoons of oil in a wok until sizzling, then add tofu in one layer, reserving marinade. Cook, undisturbed, for 3 minutes, then flip tofu to brown other side. Transfer to a plate and set aside.

4. 4

   Heat remaining tablespoon of oil in the wok and add garlic and ginger, stirring until fragrant, about 1-2 minutes. Add mushrooms, bok choy ribs, and carrots, and cook until tender, about 5 minutes.

5. 5

   Add the rest of the sauce ingredients to the marinade, stirring and adding water until the consistency of a thick sauce is reached.

6. 6

   When vegetables are cooked, add noodles and stir fry until slightly browned.

7. 7

   Add tofu, peanut sauce, and bok choy leaves and stir until everything is combined and warmed through, about a minute more.

* Per serving · 4 servings · Values may vary.

No additional tips available.