2 tbsp Cooks’ Ingredients White Miso Paste
2 tbsp No.1 Canadian Maple Syrup
1 tbsp root ginger, grated
1 tbsp Japanese rice vinegar
2 tbsp wok oil
350g pack diced butternut & sweet potato
300g pack superbright stir fry
235g pack green pak choi, roughly chopped
½ x 160g pack baby sugar snaps
160g pack Cauldron Organic Marinated Tofu
1. Whisk together the miso, syrup, ginger and vinegar and set aside. Heat 1 tbsp wok oil in a large wok or frying pan over a high heat. Sauté the butternut & sweet potato for 3 minutes, then add 200ml water and simmer for 5 minutes, stirring occasionally, until tender. When the water has evaporated, transfer to a bowl and set aside.
2. Add the remaining oil to the pan and sauté the rest of the vegetables, tofu and half the reserved miso sauce for 3 minutes. Return the butternut & sweet potato, and remaining stir fry sauce to the pan, and cook until piping hot. Serve immediately.
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