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You need to prepare For the ginger miso sauce.
Provide garlic, peeled and crushed.
You need chunk of fresh ginger, peeled and grated.
Use white miso.
Prepare agave nectar - or runny honey if you’re not keeping it vegan.
You need tamari soy sauce.
Prepare red chilli flakes.
Use water.
Provide For the stir-fry.
Prepare olive oil.
Use garlic, peeled and crushed.
Provide chunk of fresh ginger, peeled and grated.
You need onion, peeled and chopped or sliced.
Provide firm tofu, drained and cubed.
Prepare Vegetables... i use:.
Use Broccoli, chopped and blanched.
Provide Green beans, chopped and blanched.
Provide Cabbage, chopped.
You need to prepare Shitake mushrooms, chopped.
You need to prepare Pak choi, chopped.
Prepare Sugar snap peas.
You need to prepare (Orange/ red peppers work too.).
You need Some sesame seeds and spring onions to garnish if you have some.

This light miso tofu stir fry is made with tender crisp red bell pepper slices and sugar snap peas Delicious vegan recipes. Try this simple vegan recipe for an easy Chinese-style stir-fry including tofu and vegetables, flavored with the snap of freshly grated ginger. This stir-fry is a great way to use up whatever you have in your refrigerator or pantry. Don't be shy about using leaf vegetables such as spinach or kale, although.

For the sauce... put everything into a blender and blend until smooth. The sauce lasts a few days in the fridge..
In a large pan/ wok, heat the oil on a high heat. Add the garlic and ginger and onion and sauté for 2 - 3 mins..
Add the tofu and vegetables - except the sugar snaps..
Sauté for 5-10 mins depending on how crunchy you like the vegetables..
Add the sugar snaps and sauce. Sauté for another 2-3 minutes..
Sprinkle with sesame seeds and spring onions. Serve with brown rice or soba noodles. Enjoy 😋.

Add the sliced scallion whites and sesame oil to the skillet with the vegetables. Divide the miso-ginger polenta between large, shallow bowls. Top with the stir-fried vegetables and sprinkle with toasted almonds. Miso Ginger Chicken with Bok Choy Stir-Fry. Using frozen riced cauliflower helps shorten prep time so this nutritious bowl is on the table quickly.

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