SafePlates

Ingredients

• 14 oz (400 g) firm tofu, drained and pressed to remove excess water, then cut into cubes
• 3 tablespoons (45 ml) miso paste
• 2 tablespoons (30 ml) maple syrup
• 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) rice vinegar
• 2 cloves garlic, minced
• 1 inch (2.5 cm) piece ginger, grated
• 2 tablespoons (30 ml) vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium carrot, julienned
• 1 small zucchini, sliced
• 2 green onions, chopped
• 1 tablespoon (15 ml) sesame seeds (optional for garnish)
• Optional: A splash of sesame oil or a pinch of chili flakes for enhanced flavor

Instructions

1. In a small bowl, mix together the miso paste, maple syrup, soy sauce, rice vinegar, garlic, and ginger to create the marinade.
2. Place the tofu cubes in a shallow dish and pour the marinade over them. Gently toss to coat all pieces evenly. Let marinate for at least 30 minutes, preferably up to 2 hours in the refrigerator, to enhance flavor penetration.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu cubes, reserving any excess marinade. Cook for about 5-7 minutes, turning occasionally, until all sides are golden brown. Remove tofu from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of oil. Add the carrot first and stir-fry for about 2 minutes. Then add the red and green bell peppers and zucchini. Continue to stir-fry for about 3 more minutes, or until the vegetables are just tender.
5. Return the tofu to the skillet with the vegetables. Add the reserved marinade and cook for another 2-3 minutes, stirring gently to combine everything well. Optionally, add a splash of sesame oil or a pinch of chili flakes for additional flavor.
6. Serve hot, garnished with chopped green onions and sesame seeds if desired. For a more filling meal, serve over a bed of rice or noodles.