Tofu Miso Stir-Fry with Shiitakes and Bok Choy
This is the second time this year that we've featured a fish "en papillote" (which is just a French way of saying that it's wrapped tightly in parchment paper b
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Cooking tools:
- Wok
- Rice cooker
- Dutch oven
- Microplane
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Kitchen towel
- Stove
- Microwave
Ingredients
- 16 oz Tofu, extra-firm, 1/2” / 1.3 cm cubes (vacuum-packed preferable)
- 12 oz Baby bok choy, sliced (sub regular bok choy)
- 8 oz Mushrooms, shiitakes, sliced (look for pre-sliced)
- 1 Limes, wedges
- 1 Tbsp Oil, cooking
- 8 oz Snow peas
- 2 cloves Garlic, chopped
- 2 Tbsp Miso
- 1 Tbsp Cornstarch
- 1 Tbsp Vinegar, rice
- 1 tsp Honey
- 1/2 cup Stock, any type
- 1/4 cup Soy sauce, low-sodium
- 1/2 tsp Ginger, fresh, grated
- 3/4 cup Jasmine rice, uncooked
- 1 1/2 cups Stock, any type
- 2 stalks Green onions, chopped, white and green parts combined
- 1 tsp Oil, toasted sesame
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