Tomato-Miso Stewed Tofu | RICARDO

Ingredients

• 1 cup (250 ml) vegetable broth
• 3/4 cup (180 ml) strained tomatoes or tomato sauce
• 2 tbsp (30 ml) soy sauce
• 2 tsp cornstarch
• 1 lb (450 g) firm tofu, cut into 3/4-inch (1.5 cm) cubes
• 2 garlic cloves, chopped
• 1 bird’s eye chili pepper, seeded and chopped
• 3 tbsp (45 ml) olive oil
• 1/4 tsp five-spice powder
• 1 tbsp (15 ml) miso paste
• 1 tbsp (15 ml) tomato paste
• 2 1/2 cups (225 g) blanched snow peas, each cut into 3 pieces
• 2 cups (150 g) bean sprouts
• 1/3 cup (10 g) cilantro leaves