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

Peanut Miso Veggie Stir-Fry

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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

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PREP TIME:

10 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

10 minutes

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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

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