Peanut Miso Veggie Stiry Fry with chopsticks on a marbled plate and dipping sauce on a marbled countertop

Peanut Miso Veggie Stir-Fry

Share on facebook
Share on twitter
Share on pinterest
Share on email

This flavorful dish was inspired by my love for Asian cuisine. It’s entirely vegetarian and feels like a treat everytime I make it. The combination of zesty, sweet, and savory miso sauce over a bed of veggies and noodles, is the perfect dinner recipe for any night.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

2

Icon of cutting board with knife on top in maroon red

PREP TIME:

10 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

10 minutes

Icon of clock in maroon red lines

TOTAL TIME:

20 minutes

INGREDIENTS

Peanut Miso Sauce:
¼ cup JUSTIN’S® Honey Peanut Butter
2 tablespoons Toasted Sesame Oil
2 tablespoons Coconut Aminos
1 tablespoon Fresh Ginger, minced
2 cloves Garlic, minced
2 tablespoons Chickpea Miso (or White Miso)

Stir Fry:
2 tablespoons Avocado Oil, divided
1 block 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

DIRECTIONS

For the Peanut Miso Sauce:
1. To make the sauce, combine all ingredients in a small food processor or blender cup. Blend until smooth and creamy.

For the Stir Fry:
1. In a large wok or sauté pan, heat one tablespoon of the oil. Add the tofu and sear until golden on all sides.

2. Remove the tofu from the pan and set aside in a small bowl.

3. Heat the remaining tablespoon of oil in the pan and add the sweet potato or squash noodles.

4. Cook for 2-3 minutes, tossing halfway through. Add the rest of the veggies to the wok and cook for 5 minutes more.

5. Stir in half of the peanut-miso sauce, add the tofu back into the pan, and continue to cook 2-3 minutes.

6. Divide the stir fry amongst 4 bowls and garnish with peanuts, sesame seeds and an extra drizzle of sauce, as desired.

This Recipe Serves 2

INGREDIENTS

Peanut Miso Sauce:
¼ cup JUSTIN’S® Honey Peanut Butter
2 tablespoons Toasted Sesame Oil
2 tablespoons Coconut Aminos
1 tablespoon Fresh Ginger, minced
2 cloves Garlic, minced
2 tablespoons Chickpea Miso (or White Miso)

Stir Fry:
2 tablespoons Avocado Oil, divided
1 block 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

DIRECTIONS

For the Peanut Miso Sauce:
1. To make the sauce, combine all ingredients in a small food processor or blender cup. Blend until smooth and creamy.

For the Stir Fry:
1. In a large wok or sauté pan, heat one tablespoon of the oil. Add the tofu and sear until golden on all sides.

2. Remove the tofu from the pan and set aside in a small bowl.

3. Heat the remaining tablespoon of oil in the pan and add the sweet potato or squash noodles.

4. Cook for 2-3 minutes, tossing halfway through. Add the rest of the veggies to the wok and cook for 5 minutes more.

5. Stir in half of the peanut-miso sauce, add the tofu back into the pan, and continue to cook 2-3 minutes.

6. Divide the stir fry amongst 4 bowls and garnish with peanuts, sesame seeds and an extra drizzle of sauce, as desired.

This Recipe Serves 2

Great Summer Recipes
Coconut Almond Butter Overnight Oats in a clear cup with a bamboo straw, and wooden baking utensils in the white background

I love spicing up a classic recipe. What do you do when life gives you JUSTIN’S® Coconut Almond Butter, oats, blueberries, and a free night? Make Coconut Almond Butter Overnight Oats of course! This recipe cuts out all the artificial ingredients included in a sugary instant packet. No need to thank me, I do it for the fans!

 

Maple Blueberry Smoothie Bowl with kiwi slices and a spoonful of Justin's Maple Almond Butter in a white marble background

I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!

Chocolate Dipped Cookie Dough Stuffed Grahams stacked on a white background with chocolate syrup drizzle and coconut shavings
Cookies are great, but cookie dough is better. This “cookie dough” takes an egg-less approach to cookie dough and stuffs it between two crunchy graham crackers and dunks it in melted chocolate. Chocolate-Dipped “Cookie Dough” Stuffed Grahams are made with JUSTIN’S® Maple Almond Butter and are a great treat for the entire family.  

What’s spookier than a mystery pretzel found in your suitcase purchased from an unidentified airport on an unknown trip from who knows how long ago? These Peanut Butter Stuffed Chocolate Dipped Pretzels. And by spooky, I mean that in the spooktacularly-cute Halloween sense, of course. The mystery pretzel is the other kind of spooky.

Peanut Butter and Jelly Smoothie in clear cups with white and gray striped straws on a white background

I would say something like “Enjoy the taste of childhood PB&J with this Peanut Butter & Jelly Smoothie,” but that would imply that adults don’t eat PB&J sandwiches. That is not true at all for this adult. If you love Peanut Butter & Jelly just as much as me, then you will like this smoothie.