Tofu, Miso and Coriander Stir-Fry


Serves: 4


1 tbs. vegetable oil

2 garlic cloves, crushed

150g small fresh shiitake mushrooms or hydrated shiitakes, roughly chopped

200g hard tofu, cubed  

½ a cup of coriander including stems, roughly chopped

6 spring onions or shallots, cut into 3cm lengths

1 red capsicum, seeds removed, cut into thin strips

150g snow peas, trimmed

2 tbsp. japanese soy sauce

2 tsbp. miso paste

1 tbsp. rice wine vinegar

½ tbsp. honey

cooked quinoa, to serve




Heat oil in a wok over high heat, add garlic and stir-fry for 30 seconds. Add mushrooms and tofu and stir-fry for 1 minute.

Add miso paste, honey, rice wine vinegar and soy sauce. Mix well.

Add coriander, spring onions, capsicum and snow peas, stir-fry for a further 1-2 minutes. Add a little water if needed.

Serve with quinoa.