This is such a great “go to” dish and is so easy to customize based on your preferences and what veg are in season. I think it tastes great anytime of year as you can use more hearty and warming veggies in colder month or refreshing and hydrating veg in warmer months. The maple miso sauce makes it nice and creamy and is super good for your gut health as it’s full of gut friendly bacteria from the fermented miso paste!
I used smoked tofu as my protein in this bowl, however I often mix it up and use tempeh instead. Both are great 🙂
Ingredients for Sauce
– 2 Tbsp. Miso paste (available in the refrigerator section from almost all grocery stores)
– 2 Tbsp. tahini
– 1 Tbsp. Maple syrup
– 2 Tbsp Tamari (soy sauce alternative)
– 1 Tbsp. Apple Cider Vinegar
– 1 to 2 Tbsp. warm water
– Optional: 1/2 and inch grated ginger
Instructions for Sauce
Place all ingredients into a mason jar. Stir with a spoon. Put lid on jar and shake to ensure everything is well incorporated. It should look creamy with no lumps. Use a fork to mash lumps if needed. You can add more of any ingredient depending what flavour profile you are looking for (ex. if you want it sweeter add more maple syrup, if you would like it more salty add more Tamari or miso).
NOTE: if you find it easier you can use a blender to mix the sauce instead of hand mixing in a jar. I find it gets extra nice in creamy when I do it in the blender and is especially helpful when adding the ginger, as the blender grinds it nice and finely for you!
This is approximately 2 servings. Feel free to double or triple the recipe if you want leftovers or are making for more people
Ingredients for the Stir Fry
– 1 Tbsp. oil (I use Maison Orphée unrefined organic sesame oil)
– 1 medium white onion
– 1 clove garlic (minced)
– 2 cups cabbage (I used purple)
– 2 cups broccoli cut into florets
– 2 cups spinach
– 2 carrots cut into thin disks
– 1/2 package of smoked tofu cut into cubes
– 250g of buckwheat soba or spinach noodles cooked according to package directions
Instructions for Stir Fry
– Heat a cast iron pan or wok. Add oil, onion, and garlic.
– After 4-5 minutes (when onion begins to lightly brown) add cabbage, broccoli, and carrots. If your pan is dry, add a few tablespoons of water.
– Sautee until veggies begin to soften
– Chop smoked tofu into cubes. Add to veggies and let cook for 2-3 minutes. You don’t technically need to cook it through, I just like to add at this point so it is warmed.
– Once the veggies have softened and tofu is warm, remove from heat and add the spinach
– In a medium size pot boil water and cook noodles to package directions
– To assemble: add veggies to cooked noodles and mix together. Dish into serving bowls and drizzle with miso maple sauce. Sprinkle with sesame seeds.