Honey + Miso Stir Fry

We make a lot of stir fry at our house. It’s not just a weekly thing; it’s a couple times a week at least.

I love stir fry because you can use basically any vegetables you want (so whatever’s about to go bad is always a good choice). You can add protein if you want, like tofu, tempeh, shrimp, chicken, whatever. And then you get to mix up a sauce.

That’s the really fun part; it’s like when you were a kid and played scientist. Did any of you do that? I love that slight changes can make such different sauces, so it never feels like a boring meal.

Related: 40 Easy 30-Minute Dinner Ideas and 60 Easy Dinner Recipes

I also LOVE how quickly it can come together.

Cooking vegetables for short periods over high heat (I’ve heard) is also pretty healthy because they retain more of their natural vitamins than if you cooked them for longer periods. That’s cool, right?

This particular stir fry recipe is so yummy because it features a thicker sauce with honey and miso flavors. Mmmmm.

Honey + Miso Stir Fry, serves 2-3.

14 ounces extra firm tofu (or whatever protein you want to use)
2 small bell peppers
1 tablespoon olive oil
1/4 cup honey
3 tablespoons soy sauce
1 tablespoon miso paste
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
3 tablespoons corn starch or arrow root powder
1/4 teaspoon red pepper flakes (or more if you like it spicy)
2-3 tablespoons chopped green onion
1 tablespoon sesame seeds (optional)
1 cup steamed rice to serve with (see note)

Remove the tofu from its package and place on a plate lined with paper towels. Place another paper towel on top of the tofu, then another plate, and on top of that a heavier object (like a can of tomato sauce or something).

This will press more liquid out of the tofu so it will bake faster. Cut into cubes and place in a large ziplock bag with 2 tablespoons cornstarch. Give the bag a shake, coating all the cubes.

Now, place the cubes on a baking sheet lined with a baking mat or parchment paper. Bake at 400°F for 20-25 minutes, flipping the tofu once in the middle of baking.

Tip: You can also air fry your tofu.

In a glass or a small bowl, combine the honey, soy sauce, miso paste, rice wine vinegar, sesame oil, red pepper flakes, and the remaining 1 tablespoon corn starch. Stir with a fork to combine well. Set aside.

Cut up the bell peppers and sauté in the olive oil over high heat. Once they begin to soften (1-2 minutes), add in the baked tofu and pour the sauce over everything.

Allow that to cook for another minute or two; the sauce will begin to thicken and coat everything nicely.

Serve over steamed rice with a few green onions and sesame seeds, if using. If you have leftovers, take them to the office the next day and make your coworkers jealous 🙂 Enjoy! xo. Emma

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4.34 from 9 votes

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Yield 3

Ingredients

1x2x3x

• ▢ 14 ounces extra firm tofu (or any protein you want to use)
• ▢ 2 bell peppers (small)
• ▢ 1 tablespoon olive oil
• ▢ ¼ cup honey
• ▢ 3 tablespoons soy sauce
• ▢ 1 tablespoon miso paste
• ▢ 2 tablespoons rice wine vinegar
• ▢ 1 teaspoon sesame oil
• ▢ 3 tablespoons corn starch (or arrow root powder)
• ▢ ¼ teaspoon red pepper flakes (or more if you like it spicy)
• ▢ 2-3 tablespoons green onion (chopped)
• ▢ 1 tablespoon sesame seeds (optional)
• ▢ 1 cup steamed rice to serve with (see note)

Instructions

• Remove the tofu from its package and place on a plate lined with paper towels. Place another paper towel on top of the tofu, then another plate, and on top of that a heavier object (like a can of tomato sauce or something). This will press more liquid out of the tofu so it will bake faster. Cut into cubes and place in a large ziplock bag with 2 tablespoons cornstarch. Give the bag a shake, coating all the cubes. Now place the cubes on a baking sheet lined with a baking mat or parchment paper. Bake at 400°F for 20-25 minutes, flipping the tofu once in the middle of baking.
• In a glass or a small bowl, combine the honey, soy sauce, miso paste, rice wine vinegar, sesame oil, red pepper flakes, and the remaining 1 tablespoon corn starch. Stir with a fork to combine well. Set aside.
• Cut up the bell peppers and sauté in the olive oil over high heat. Once they begin to soften (1-2 minutes), add in the baked tofu and pour the sauce over everything. Allow that to cook for another minute or two; the sauce will begin to thicken and coat everything nicely.

Notes

Serve over steamed rice with a few green onions and sesame seeds, if using.

Keywords stir fry, tofu

Nutrition

Nutrition Facts

Honey + Miso Stir Fry

Amount per Serving

Calories

372

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

5

g

Sodium

 

1310

mg

57

%

Potassium

 

482

mg

14

%

Carbohydrates

 

56

g

19

%

Fiber

 

3

g

13

%

Sugar

 

29

g

32

%

Protein

 

15

g

30

%

Vitamin A

 

2578

IU

52

%

Vitamin C

 

102

mg

124

%

Calcium

 

91

mg

9

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.