Name: Miso Gochujang Tofu Stir Fry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp korean gochujang (gochujang varies in heat based on brand. Use a bit less or more to preference); 1 tbsp sambal oelek (or other Asian chili sauce, use less for less heat); 3 tbsp soy sauce (use tamari for Glutenfree); 0.25 cup smooth peanut butter (or almond butter, use 0.33 cup if you like your sauce to be thicker and more peanut buttery flavor); 2 tbsp maple syrup; 2 tsp yellow miso (or white miso, or chickpea miso to keep it soy-free); 1 tbsp rice vinegar (white or rice vinegar); 0.5 inch ginger; 2 cloves garlic; 0.5 cup water; 2 tsp sesame oil; 14 ounce extra firm tofu (pressed for at least 15 minutes and cubed); 0.5 cup carrots (thinly sliced); 0.5 cup red bell pepper (thinly sliced); 0.5 cup green bell pepper (thinly sliced); 0.125 tsp salt; null to_garnish green onions

Instructions

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1

Add all korean gochujang (1 tbsp), sambal oelek (1 tbsp), soy sauce (3 tbsp), smooth peanut butter (0.25 cup), maple syrup (2 tbsp), yellow miso (2 tsp), rice vinegar (1 tbsp), ginger (0.5 inch), garlic (2 cloves), and water (0.5 cup) to a blender and blend until smooth. Set aside. (Optional: add 1 tsp flour or cornstarch to thicken).
2

Heat sesame oil (2 tsp) in a large skillet over medium heat.
3

Add extra firm tofu (14 ounce) and cook until golden brown on most edges.
4

Add carrots (0.5 cup), red bell pepper (0.5 cup), green bell pepper (0.5 cup), and salt (0.125 tsp). Cook for minutes (2).
5

Pour in the blended sauce and mix. Rinse the blender with an additional water (0.25 cup) and add to the skillet.
6

Cook until the sauce boils, then simmer for minutes (2).
7

Taste and adjust seasonings. Remove from heat. Serve over rice or quinoa. Garnish with [green onions for garnish].