The secret of this vegetable sautéed tofu lies in the marinade based on soy sauce, balsamic vinegar, ginger and shiro miso, which gives the dish an incredible depth of flavour.
|Preparation:||15 min (+1 hour of marinating)||Cooking: 25 min||Total time: 40 min||Portion for: 4 people|
- 720 g of tofu
- 360 g of carrots
- 240 g of green beans
- 1 clove of garlic
- 6 tablespoons of soy sauce (or tamari sauce, gluten-free)
- 6 tablespoons of balsamic vinegar
- 2 tsp white miso (shiro miso)
- ½ teaspoon of powdered ginger
- 2 teaspoons of corn starch
- Salt and pepper
Let’s Make Some Delicious Sauteed Tofu
Clean the vegetables well, cut the carrots into sticks and the green beans into chunks, then sauté everything in a pan with a drop of oil and a clove of garlic for about 15 minutes or until the vegetables are soft enough for your taste, adjusting to the fine also of salt.
Let’s Skip the Tofu
Drain the tofu from the marinade and sauté it in a pan for about 7 minutes with a drop of oil until it is golden enough evenly. Meanwhile, add the cornstarch to the remaining marinade, dilute it with a cup of water and add it to the tofu. Let it cook for a few minutes so that the sauce hardens, then when it becomes creamy add the vegetables to the pan, stir for a few moments and serve immediately.
Storage for Sauteed Tofu
You can keep this sauteed tofu with carrots and green beans for 3 days in the refrigerator in a food container.
Tip for vegans: In the same way, tempeh instead of tofu or chickpeas will also be delicious.