GINGER MISO STIR FRY - Tasty Thursday

This easy veggie stir fry contains brown rice, tofu and loads of broccoli, all infused with a citrus-ginger-miso-maple sauce. Bold flavor, loads of nutrients!

Ingredients

• 1-2 cups broccoli florets, organic (I used 1 1/4 cups frozen but fresh are even better!)

• 8oz firm tofu, cubes ( if you are not fan of Tofu like me you can replace it with Pumpkin cubes)

• 1 tangerine, peeled, sliced (I would only squeeze the juice in the pan, instead of using chunks, you can substitute with 1/2 Orange as well)

• 1 cup brown rice, cooked (Quinoa, Bulghour is a good substitute to Brown rice too)

• 1-2 tsp extra virgin olive oil for the pan (or just use water if you prefer)

• 1 Tbsp tamarin (use less or a low-sodium option for lower sodium)

• 1 Tbsp white miso paste

• 1-2 Tbsp maple syrup (It's a vegan recipe but if you are not, you can use Honey instead)

• 1/2 tsp fresh ginger, grated

• optional: water to thin sauce

Instructions

1. Add oil to skillet and warm over high heat.

2. Add broccoli. Saute for 1-2 minutes.

3. Add all remaining ingredients except the rice and stir to combine. You want the tofu to start to brown on the edges and absorb lots of the sauce flavor.

4. Finally, add the cooked brown rice and stir to combine. Saute 1-3 more minutes or until everything looks browned and caramelized a bit. Serve warm! Tip: For a thinner sauce you can add a few spoonfuls of water.

Source: http://kblog.lunchboxbunch.com/

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