Sizzling Vegan Ginger-Tofu Stir Fry with Eggplant & Bok Choy in Miso Sauce

Allergens

Soy, Sesame

Ingredients

• 14 oz firm tofu, diced
• 1 large eggplant, sliced into 1/2
• inch rounds
• 1 small bok choy, chopped
• 3 tablespoons soy sauce (gluten
• free if necessary)
• 2 tablespoons miso paste
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 teaspoon cornstarch
• 1/4 cup water
• 2 tablespoons vegetable oil
• 1 green onion, sliced
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together soy sauce, miso paste, rice vinegar, sesame oil, grated ginger, minced garlic, cornstarch, and water until smooth. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium high heat. Add the tofu and cook until golden brown on all sides, about 5 minutes. Season with salt and pepper, then transfer to a plate.
3. In the same wok, add another tablespoon of vegetable oil. Sauté the eggplant for 4 5 minutes or until slightly softened. Transfer to the plate with tofu.
4. Add the remaining tablespoon of oil to the wok and sauté the bok choy for 2 3 minutes or until wilted. Stir in the miso sauce and cook for another 2 minutes, until the sauce thickens and coats the vegetables.
5. Return the tofu and eggplant to the wok and toss to combine with the sauce. Garnish with green onions and serve immediately.

Chef’s Insight

For an extra burst of flavor, add a pinch of red pepper flakes to the sauce or serve alongside steamed jasmine rice.

Notes

This recipe is suitable for a vegan diet and can be easily adjusted to accommodate gluten-free and soy-free diets.