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Miso Inexperienced Beans and Tofu


Impressed by contemporary inexperienced beans I picked up on the farmers market, this Japanese-style stir-fry is flavorful, full of diet, and straightforward as may be. This recipe for Miso Inexperienced Beans and Tofu is totally plant-based (vegan) and gluten-free. Serve it with brown rice, quinoa or sorghum to make a balanced meal in a single. I promise, you will get this meal on the desk in below half-hour, sooner than you’ll be able to order and choose up takeout! I really like the flexibility and ease of Asian-style stir-fries, that are primarily based on just a few shiny, crisp veggies, a flavorful sauce, and an entire grain basis. In truth, I feel these are a number of the best dishes to place in your menu when you find yourself studying to eat a extra plant-based weight-reduction plan. The flavorful miso-ginger-garlic sauce on this recipe makes it a stand out in taste.

This can be a nice household meal, serving 4 parts; or it’s an exquisite strategy to get pleasure from a meal for two one night time, and savor the leftovers the subsequent day. It holds up fairly nicely microwaved the next lunch or dinner. You may simply change up the inexperienced beans for one more vegetable, comparable to asparagus, zucchini, eggplant, or inexperienced peas. Alter the colour of bell pepper, comparable to purple, orange, and crimson, to offer a special pop of shade. I really like the addition of tofu right here—a plant-based, conventional, celebrity within the plant-based protein world. As a substitute, you would additionally strive tempeh rather than tofu.

I featured this recipe on a TV phase on KTLA 5 Morning Show, and it was an enormous hit with the hosts of the present, in addition to the backstage crew, who lapped up my leftovers very quickly.

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Description

Make this wholesome, plant-based meal—crammed with the goodness of inexperienced beans, mushrooms, tofu and flavorful seasonings—in half-hour. Serve along with your favourite entire grains.



  1. In a medium dish, combine water, miso paste, garlic, ginger, soy sauce, vinegar, crimson pepper flakes, coconut palm sugar (or brown sugar), and cornstarch in a small dish till easy. Place cubed tofu within the dish and put aside.
  2. Warmth oil in a big skillet, sauté pan or wok over medium-high warmth.
  3. Add onions and beans, and sauté for 3 minutes.
  4. Add bell pepper and mushrooms and sauté for an extra 5 minutes, till greens are tender, however nonetheless crisp and shiny coloured.
  5. Add marinated tofu and the liquid within the dish to the pan, and stir gently to mix components.
  6. Prepare dinner for an extra 2-3 minutes, till bubbly and thickened.
  7. Take away from warmth. Sprinkle with sesame seeds.
  8. Serve along with your favourite cooked entire grains, comparable to brown rice, farro, spelt, or quinoa.
  9. Makes 4 servings (about 2 cups per serving).

Notes

To learn to press tofu, try this blog.

  • Class: Entree
  • Delicacies: Asian, American

Diet

  • Serving Dimension: 1 serving
  • Energy: 207
  • Sugar: 5 g
  • Sodium: 363 mg
  • Fats: 11 g
  • Saturated Fats: 1 g
  • Carbohydrates: 19 g
  • Fiber: 5 g
  • Protein: 13 g

Key phrases: miso inexperienced bean, vegan entree, wholesome vegan entree

For different globally-inspired plant-based dishes, try these recipes:

Snow Pea Seitan Stir-Fry with Brown Rice
Grilled Spicy Sesame Tofu
Grilled Lemon Cilantro Shishito Peppers

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