Every Friday, I plan out the next weeks meals. I plan dinner and lunches, and make sure I have enough for breakfasts. I leave one day open as an experiment day where I use up what I have in the house- were usually well stocked- and often I use ingredients we got in our CSA box that I dont have a clue what to do with. Usually ideas about this day are planned in advance, I love thinking about food! But sometimes I forget about my experiment day, and have nothing planned. Whats a girl to do?
Thats precisely what happened last Tuesday, when I reached for my notebook, where I have all of my meal plans and realized there was no plan. I thought about putting it off until another day and going with one of the meals I did have planned, but I decided to just be lazy and do a stirfry.
I chopped up my veggies and threw them in the pan with a little sesame oil. As I was stirring them around I started to think of what I would use to season them. I wanted an asian flavor, so we had some shoyu maybe some ginger a little garlic oh, we had miso! How about a miso sauce?
So as my veggies were cooking, I mixed together a deliciously creamy, slightly tangy, miso sauce to pour over my veggies, and it just happened to turn out to be a hit. Sometimes the best ideas come when you have nothing planned.
Veggie Tofu Stirfry with Creamy Miso sauce
1 small onion, sliced thin
1 clove garlic, minced
1-2 tbsp sesame oil (enough to coat pan)
3-4 cups of your favorite stirfry vegetables, I used cabbage, broccoli and carrots (one was purple!)
1/2 block of extra firm tofu, cut into bite size pieces
2 green onions, sliced thin
1 tbsp toasted sesame seeds or gomasio
Creamy Miso Sauce:
1/4 cup warm water
1 1/2 tbsp white miso paste
1 tbsp tahini
1-2 tsp shoyu, to taste
1 tsp brown rice vinegar
1/2 tsp lemon juice
1/2 tsp honey
pinch of ginger
pinch of chili powder
sea salt to taste
2-3 tsp arrowroot powder, depending on desired thickness
1. Heat sesame oil over medium heat. Add onion and cook until translucent. Add garlic and stir for 15 seconds. Meanwhile, cut all vegetable to desired size. Add to pan and fry for 5 minutes, stirring constantly.
2. Add 2 tablespoons of water to pan. Reduce heat and cover pan with foil. Let simmer until water is absorbed 3-5 minutes.
3. Cook tofu in an ungreased pan on medium heat for 3-4minutes per side, until golden.
4. While veggies and tofu are cooking, prepare sauce. Add miso paste to warm water and stir well to dissolve. Whisk in tahini, spices, honey and sea salt to taste. Stir in arrowroot powder until dissolved.
5. Pour sauce over vegetables and stir to coat. Add tofu and green onions and toss. Let cook 2 minutes to let arrowroot thicken sauce slightly.
Top with sesame seeds and serve with brown rice, or if you like more veggies like me, steamed greens.
I cant forget to mention: HAPPY BIRTHDAY MOM! Hope your day is wonderful and you enjoy the present I sent you, but dont start using it today- give yourself a break and wait until tomorrow 😀 xo