Get your week started right with an almond miso tofu stir fry – served over rice served with a side salad.
I like to do a dish like this when I’ve got rice left over – just pop the rice into the oven on 150 when you start everything else, sprinkle a little water on it to keep it moist.
Side salad consists of whatever is left in the fridge – in this case, lettuce, tomato, red onion, pear & coriander with a little sesame oil, lemon juice & pepper to dress it.
For the almond miso tofu first dry fry the tofu in a tefal pan. I slice mine into thing triangle piece and brown on each side.
Toast a handful of sliced almonds in the oven.
In a large bowl whisk together:
- 2 tablespoons water
- 2 tablespoons miso paste
- 4 tablespoons soy sauce
Sprinkle sesame seeds on tofu, add in almonds and a spring onion cut into small pieces. Pour mixture over tofu and heat through. Serve tofu over rice with salad on the side.