Stir-Fried Veggies – with a Miso peanut butter Broth

Today I have another one of my favourite Asian meals.  Stir-fried veggies with a lovely miso broth.  The broth has a lovely earthy umami flavour, which pairs perfectly with the selection of veggies in this dish.  The mushrooms add a lovely meaty texture and earthy flavour.  I also love the contribution of the fresh crunchy texture of the broccoli and green beans along with other veggies.  Adding more texture and flavour as well as protein to this dish, is the fried tofu.  Now tying this entire  meal  together and adding that va va voom is the miso peanut butter broth.  This just transcends the dish from very good to WOWERLICIOUS!

Prep and cooking  time 45min – 60min             Servings 4 

• 2 blocks semi firm tofu (250g-300g)
• ⅓ cup (80ml) corn flour 
• 1 tbsp (Curry Powder) 
• 3/4 teaspoon salt
• 1/4 cup oil for frying (neutral-flavoured)

This is how :

1. Cut tofu into even bite size cubes.
2. Mix the corn flour, curry powder and salt together in a bowl.  Then place the tofu in the bowl and evenly coat with the mixture. 
3. Heat the oil in a pan 
4. Add the coated tofu to the pan in small batches so they have room between pieces and don’t stick together. 
5. Shake the pan every minute or two until the tofu begins to move freely, then use a spatula to flip the tofu to the other side.  Continue to do this until all sides of the tofu are golden and crispy.  Keep aside when cooked.  

Stir-fried Veggies 

• A glug of oil 
• 1 small onion chopped
• 1 tsp (5ml) crushed chilli (adjust to heat tolerance)
• 1 tbsp fresh crushed garlic and ginger 
• Mushrooms 250g) cleaned and quartered.
• 1-2 small carrot peeled and sliced 
• A handful of green beans cut into 4 cm pieces 
• 1 medium red pepper – cut into chunky square pieces 
• A good handful of broccoli  florets
• 4 bulbs Bok Choy – rinsed and ends sliced off.  
• Soy sauce to season – I used kikkoman

This is how :

Heat the oil in a pan.  

Toss in  onion, chilli flakes, garlic and ginger – cook for a minute or two.  

Throw in the mushroom – cook until it starts to reduce in size. Then toss in the carrots, green beans, red pepper and broccoli.  Add a splash of soy sauce.    Stir-fry for 3-5 minutes or until the vegetables are soft but still firm.  

Add the bok choy – add a splash of soy sauce – stir-fry just until it wilts. Remove from the heat when cooked.  

Miso peanut butter  Broth

• 4 cups ( 1 litre)  water
• 1 tsp (5ml) Inapaarman’s veg stock powder
• 30ml low sodium Soy sauce (I used kikkoman)  
• ½ tbsp (7.5ml)  Black bean sauce
• 1/2 tbsp (7.5ml) vegetarian mushroom oyster sauce
• ½ tsp (2.5ml)  garlic powder
• ½ tsp (2.5ml) onion powder 
• 1 tsp (5ml) rice vinegar
• 1 ½ Tbsp (15ml+7.5ml)  smooth peanut butter.  (you may add more if you like)  
• ¼ tsp salt.  (test taste for salt before adding)  

This is how:  

In a medium size pot – bring the water to a boil with the vegetable stock, soy sauce, black bean sauce, garlic and onion powder.  Turn off the heat and let it cool for a bit.  Spoon in the vinegar and peanut butter.  

Rice Noodle

Cook as per instructions on the pack.  Note the serving suggestion is 50g-70g (uncooked) per person.

To serve:   Divide the cooked ingredients into 4 portions.  Place into deep bowls. 

Add a portion of rice noodles followed by the stir-fried, a bit of tofu pieces and then finely ladle a generous amount of miso broth.  

(Add about a cup of broth to each bowl) Garnish with fresh spring onions. You may add some freshly sliced red chilli as well.  

Enjoy!