Miso-Sriracha Tofu with Bok Choy

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Prep time30 minutes
Cooking time
Total time30 minutes


To make this dish even spicier, you can add an additional tablespoon of sriracha sauce.  Also, feel free to play with the ingredients - add snow peas, kale, chicken, chard, etc.


3 cups
bok choy (sliced)
3 cups
cabbage, Napa (sliced)
1/2 cup
radishes (sliced into half moons)
12 ounces
tofu (extra-firm)
3 tablespoons
1 tablespoon
vegetable oil
3 tablespoons
toasted seasme oil
1/3 cup
edamame (shelled)
1 tablespoon
ginger (minced)
1 teaspoon
garlic (minced)
1/4 cup
brown sugar (loosely packed )
2 tablespoons
2 tablespoons
rice wine vinegar (seasoned)
3 tablespoons
miso (white)


Trim and discard large leaves from the bok choy and slice the stalks on the diagonal into half-inch slices. Slice the Napa cabbage crosswise into half-inch strips. Trim and slice the radishes into quarter-inch thick, half-moon shapes. Set aside.

Slice the tofu crosswise into 8 squares. In a large non-stick skillet, heat 1 tablespoon of vegetable oil over high heat. Add the tofu and sear until golden brown on each side. Reduce to medium heat, add 2 tablespoons of tamari, cook for 1-2 minutes, then flip the tofu and continue cooking until all the tamari is absorbed. Remove and reserve the tofu.

In a medium sauté pan, combine 2 Tbsp toasted sesame oil, seasoned rice wine vinegar, sriracha, 1 Tbsp tamari and brown sugar. Bring the mixture to a boil, whisking to blend in the sugar. Turn off the heat and whisk in the miso paste until smooth. Gently add the tofu to the sauce, flipping once to coat. Let sit.

In a large skillet or wok, heat 1 Tbsp sesame oil. Add the bok choy and sauté 3 minutes. Add the radishes, edamame, cabbage, garlic and ginger and sauté 2 minutes. Add 2 Tbsp water, 3 Tbsp. of miso-sriracha sauce and cook, stirring, until the liquid is absorbed. Divide the bok choy between four plates; top with 2 slices of tofu and divide remaining sauce equally.


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