Peanut Miso Sauce:

2 tablespoons toasted sesame oil

2 tablespoons coconut aminos

1 tablespoon minced fresh ginger

2 cloves garlic, minced

2 tablespoons chickpea miso (or white miso)

¼ cup Justin’s Honey Peanut butter


Stir Fry:

2 tablespoons avocado oil, divided

6 ounces firm tofu, cut into 2-inch cubes

2 cups sweet potato or squash noodles

6 ounces baby bok choy

½ cup snow peas

1 cup shredded purple cabbage

½ cup shitake mushrooms

4 green onions, sliced


Garnish: chopped peanuts, sesame seeds

Cooking Instructions

To make the sauce, combine all ingredients in a small food processor or blender cup. Blend until smooth and creamy.

In a large wok or saute pan, heat one tablespoon of the oil. Add the tofu and sear until golden on all sides. Remove tofu from pan and set aside in a small bowl. Heat remaining tablespoon of oil in the pan and add the sweet potato or squash noodles. Cook 2-3 minutes, tossing halfway through. Add the rest of the veggies to the wok and cook 5 minutes more. Stir in half of the peanut-miso sauce, add the tofu back into the pan, and continue to cook 2-3 minutes. 

Divide stir fry into two bowls and garnish with peanuts, sesame seeds and an extra drizzle of sauce, as desired.