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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!


Crispy Tofu with Udon Noodles, Bok Choy and Mushrooms

1 Apr

Udon noodles are relatively new to me in my kitchen. Of course I’ve had them out at Japanese restaurants, but I rarely cook with them. They are amazing! Slurpy and comforting is what comes to mind.

What is it about eating something with chop sticks that makes it that much more fun?

Serves 4


1 package extra firm tofu cut into cubes

1 egg yolk

1 cup panko bread crumbs (Japanese bread crumbs)

8 heads of shanghai bok choy (or the smaller heads of bok choy or ? cups of chopped regular bok choy) roughly chopped into 1 1/2 inch pieces

400 grams of mixed mushrooms sliced into thin strips (I use a mix of shiitake and oyster mushrooms) – if you’re not a mushroom fan just leave these out.

2 cups of cooked udon noodles (sorry, this is a sketchy measurement – I usually just eyeball it!) You want enough for slurping so they are the main ingredient, but you don’t want to bury your bok choy and mushrooms.

1 tbs grated ginger

1 large garlic clove, finely chopped

3 tbs oyster sauce (if you’re a vegetarian, use vegeterian oyster sauce)

2 1/2 tbs hoisin sauce

Bring a large pot of water to boil and cook udon noodles according to package directions.

Meanwhile, toss the tofu with the egg yolk. Place the panko in a ziplock, add the tofu and toss until coated. Saute at medium high heat in a pan (large enough to add the noodles at the end) with a little bit of cooking oil (I use grapeseed oil). Cook until crispy and nicely golden brown. Set aside. Turn the heat down to medium. Add a dash more of cooking oil and saute the mushrooms, ginger and garlic until the mushrooms are soft. Add the bok choy and continue to saute for 5 minutes. Add the noodles, oyster sauce and hoisin sauce and toss to coat. Cook until warmed through.

Plate and top with the crispy tofu.

Be sure to eat with chop sticks. It makes it a lot more fun!

Slurp away!

*keep in mind the grated ginger trick from my butter chicken recipe.

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