Japanese Stir-fry with Tofu

12 Apr

This is one of our weeknight go-tos for dinner. Not only is it quick and delicious, but it’s full of veggies and protein. It makes a quick and easy re-heat for lunch the next day as well!

Think of this as a starting off point. If you don’t like mushrooms, no problem, sub for carrot. If you feel like cabbage, trade it in for bok choy. You can really mix and match your veggies here if you feel like getting a little adventurous! (I know I know, pretty risque for a weeknight isn’t it?)

Japanese Stir-Fry with Tofu (adapted from Rebar)

Serves 4



1/4 cup red miso paste

3 tbsp water

2 tbsp soy sauce (tamari if you’re going gluten free)

2 tbsp mirin (Asian cooking wine, found in the Asian section of the food store)

1 1/2 tbsp toasted sesame oil

1 tbsp grated ginger

1 garlic clove, grated or pressed with a garlic press

1/4 tsp red chile flakes (I double this, you could also leave it out)


2 japanese eggplants, halved and sliced into 1 cm pieces (they are thin and long and slightly lighter than a regular eggplant – most food stores have them I find)

1 1/2 cups shiitake mushrooms, stemmed and thinly sliced

1 cup of snow peas

1 block of extra firm tofu, cubed to bite size pieces

4 cups bok choy, cut into 1 inch pieces

1 bunch of green onions, sliced

Combine all of the ingredients for the sauce in a bowl and whisk together. Set Aside.

Heat a large wok to medium heat. Use a splash of cooking oil (I use grapeseed), rotate it around the wok. Once the oil is hot add the eggplant and mushrooms. After 5 minutes add the tofu. Continue to stir-fry for another minute. Add the bok choy and snow peas. Stir fry for another 5 minutes, until the bok choy begins to soften. Pour in the sauce and combine. Add the green onions and stir-fry for another 2 minutes.

Serve over top of rice, I usually use brown rice. (my rice cooker may possibly be my most favourite kitchen appliance(don’t worry food processor, you’re a close second). It makes our quick weeknight dinners even better – cooking rice is a nuisance. When cooking brown rice I use a few tbsp’s extra of water than the standard 1:2 ratio.)

Home alone = no photographer. When left to my own devices, blurry food is on the menu!

One Response to “Japanese Stir-fry with Tofu”

  1. veggiegrettie April 12, 2011 at 9:50 pm #

    This looks so flippin’ good…so fresh!

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