Miso Tofu Stir-Fry

• 280g firm tofu, cubed
• 1 tbsp white miso
• 2 tbsp soy sauce
• 1 tsp maple syrup
• 1 pak choi, sliced
• 1 carrot, julienned
• 100g sugar snap peas
• 1 tbsp sesame oil
• 1 tsp ginger

1. 1

   Press and cube the tofu, then pan-fry in sesame oil until golden on all sides; set aside.

2. 2

   Stir-fry carrot, sugar snaps and ginger over high heat for 3 min, then add pak choi.

3. 3

   Whisk miso, soy and maple with a splash of water; pour into the pan.

4. 4

   Return the tofu, toss to coat and cook 2 min until glazed.