Wednesday, November 3, 2010

Stir-Fried Tofu & Vegetables with Miso Sauce

Starting to enjoy my new wok..... recipe

1 comment:

Anonymous said...

I hope it's non-stick, if not, seasoning the metal will be tough without oil (if possible).

I wokked last night. I've found that layering the "harder" ingredients first (cubes of tofu and sliced onions the exception, they go down first), then the "lighter ones" makes it easier to stir-fry without oil.

I used sherry, tamari, and then, when veggies done to desirable texture, a cornstarch/teriyaki preparation.

After that, I had left-over cooked multi-grain fettuccine that I mixed in, simmered until sauce thickened.

I'm with Susan on the "use what's in the 'frig" approach. It's also good to adjust the size of how you cut hard vegetables versus "lighter ones."