Ginger-Miso Tofu and Snow Peas

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Miso Ginger Tofu


Prep time30 minutes
Cooking time
Total time30 minutes


Serve over ramen noodles or rice. Garnish with candied ginger, toasted almonds, pine nuts, or sesame seeds.  You can also use snap peas.


1 pound
tofu (extra-firm)
1 tablespoon
vegetable oil
1 tablespoon
sesame oil
1/2 cup
bell pepper, red (diced)
1/2 cup
carrot (peeled and julienned)
1 cup
peas, snow (strings removed)
green onion
1 tablespoon
ginger, fresh (peeled and minced)
1 clove
garlic (peeled and minced)
1 teaspoon
1/4 cup
orange juice
1/2 cup
stock, vegetable
2 tablespoons
miso, white


Pat tofu dry with a paper towel, then cut into 1-inch cubes. Heat vegetable oil in a large skillet over medium-high heat. Add the tofu to the pan and pan-fry for 2 minutes or until starting to brown. Turn the tofu pieces and cook to brown on all sides, then remove and set aside. In the same skillet, heat sesame oil and sauté the red pepper and carrot for about 2 minutes. Add the snow peas, green onions, ginger and garlic and cook another 2 minutes. Add the tofu back to the pan along with the tamari, orange juice and vegetable broth. Bring to a simmer and cook a few minutes, stirring to coat the vegetables and tofu. Turn off the heat, add the miso and stir well.


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