Stir-fried Vegetables and Tofu with Ginger, Sesame Oil and Miso
6 servings
30 minutes
Fried vegetables and tofu with ginger, sesame oil, and miso is a harmonious blend of flavors from Japanese cuisine. The dish combines tender tofu, aromatic ginger, and rich umami notes of miso. Udon adds softness while fresh vegetables provide a crunchy texture and juiciness. The recipe's uniqueness lies in the balance of sweetness, saltiness, and mild spiciness highlighted by sesame oil. It's a nourishing and warming meal perfect for both a weekday dinner and a cozy evening. Miso soup completes the flavor composition infusing the dish with traditional Japanese spirit. Historically, such dishes arose from the philosophy of using fresh seasonal ingredients and the Japanese love for minimalist yet rich flavors. This recipe exemplifies simple yet exquisite Japanese gastronomy that offers warmth and comfort in every bite.
1
Boil the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water.
- Udon noodles: 200 g
2
Heat the wok over medium heat for 1-2 minutes until it smokes, then add vegetable oil. Add diced tofu and fry for 4-5 minutes until golden brown. Add minced garlic and ginger and fry for 10 seconds. Then add sliced mushrooms, red pepper, bok choy, leek, and carrot, and cook for 3 minutes until tender. Season with salt, sugar, soy sauce, and sesame oil. Mix well.
- Vegetable oil: 4 tablespoons
- Tofu: 200 g
- Garlic: 2 cloves
- Grated ginger: 1 tablespoon
- Fresh champignons: 14 pieces
- Fresh red pepper: 0.5 piece
- Pak Choi Salad: 1 piece
- Leek: 1 piece
- Salt: 1 teaspoon
- Carrot: 0.5 piece
- Sugar: 1 teaspoon
- Light soy sauce: 2 teaspoons
- Sesame oil: 2 tablespoons
3
Heat the miso soup, divide the noodles into 2 bowls with tofu, mushrooms, and vegetables. Pour the soup over. Top with coriander and add bamboo shoots.
- Miso soup: 600 ml
- Fresh cilantro (coriander): 6 stems
- Canned Bamboo Shoots: 12 pieces