1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Ginger-Miso Tofu and Snow Peas

Serves 4

1 14-ounce package Wildwood extra-form tofu
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/2 cup red bell pepper, diced
1/2 cup carrot, peeled and julienned
1 cup snow peas, strings removed
4 green onions, diced
1-2 tablespoons fresh ginger, peeled and minced
1 teaspoon tamari
1/4 cup orange juice
1/2 cup vegetable broth
2 tablespoons white miso


Pat tofu dry with a paper towel, then cut into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu to the pan and pan-fry for 2 minutes or until starting to brown. Turn the tofu pieces and cook to brown on all sides, them remove and set aside.

In the same skillet, heat 1 tablespoon sesame oil and saute the red pepper and carrot for about 2 minutes. Add the snow peas, green onions, ginger and garlic and cook another 2 minutes. Add the tofu back to the pan along with the tamari, orange juice and vegetable broth. Bring to a simmer and cook a few minutes, stirring to coat the vegetables and tofu. Turn off the heat, add the miso and stir well.

Serving Suggestion: Serve over ramen noodle cakes, jasmine or fried rice, or garnish with candied ginger, sliced toasted almonds, pine nuts or sesame seeds. Feel free to substitute snap peas for snow peas.

Reprinted with permission from www.StrongerTogether.coop


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