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.