Last Updated August 5th, 2021
This easy and quick tofu stew is seasoned with miso. Warm, hearty, and full of the goodness of soy beans!
Make it vegan or with a little ground beef or pork. I love both versions! It is best to use a wok to cook this dish, as the tapered shape of a wok is ideal for the tofu to be completely covered by cooking liquid with a minimum amount of added water therefore avoiding diluting the flavor of the cooking liquid too much during cooking.
TOFU STEW WITH MISO
MAKE 4 servings PREPARATIONS 5 minutes COOKING 10 minutes
- 500g (16oz) fresh tofu, semi firm, cut into bite-sized cubes
- 1 tbsp * miso paste mixed well with 1 cup of warm water or stock
- 100g ground beef or pork (optional)
- a few drops of chili oil
- finely chopped spring onions or coriander (cilantro)
- 1 tsp brown sugar
- 3 cloves of garlic, finely chopped
- 1 tbsp cooking oil
- Heat a large wok, add the oil, sauté the garlic for a few seconds until fragrant. Add the ground meat if using, stir-fry until the meat starts to brown, about 30 seconds.
- Add the tofu cubes, chili oil and the sugar, toss a few times to mix. Add the miso, then add extra water if needed to cover the tofu completely. Bring the liquid to a boil, turn the heat to medium, cover the wok and let it boil gently for 5 minutes. Stir a couple of times.
- Remove the lid, turn up the heat, let the cooking liquid boil until about half of the liquid is evaporated. Turn the heat off, sprinkle the spring onions or coriander over the tofu.
- Depending on the type of miso paste you have, you might need more than one tablespoon of it. Start cooking with a conservative amount, then add more miso if needed to reach the desired concentration. Take out a little cooking liquid before finishing cooking, cool it and taste it to find out if the flavor is strong enough and if extra miso is needed.