Stir-Fry with Lemon Miso Ginger Sauce

by Sherri Koehler on November 23, 2010

A very simple tasty stir-fry sauce can be made by whisking miso together with fresh citrus juice. The result is bright, savory and delicious! I always keep miso and fresh citrus on hand to have this quick option available.

Last night I put together a quick dinner using extra firm tofu, green beans and carrots sauteed with fresh ginger.

The Stuff

  • 1 lb green beans trimmed and chopped into 1-3″ pieces
  • 1/2 medium red onion, thinly sliced
  • 2″ fresh ginger, peeled and minced
  • 2 medium carrots, thinly sliced on a bias
  • 8-10 oz extra firm tofu, cubed
  • juice of one medium to large lemon
  • 2 Tablespoons white miso
  • 3 oz uncooked buckwheat soba noodles

The making

In a saucepan bring 4 cups of water to a boil. When boiling add soba noodles and cook for time listed on package. When done boiling, drain soba and rinse with cold water. Set aside while stir-frying veggies & tofu.

Heat wok on medium high heat. Add onions and saute until translucent; about 4-6 minutes. Add fresh ginger and saute for 3 more minutes before adding the cubed tofu. Use spray canola oil if the tofu begins to stick. Saute for 10 minutes, stirring often, to brown tofu. Add in the carrots and green beans and saute for 6 minutes. Add 1 Tablespoon of water, reduce heat to medium low, and cover. Steam/saute for 15 minutes to cook beans and carrots.

In a small dish whisk together lemon juice and miso, set aside while veggies are cooking.

Add soba noodles once beans are tender and toss well. Add in lemon/miso mixture and toss well to coat evenly. Saute together for 5 minutes on medium low heat. Serve immediately.

Makes 3-4 servings.

Dinner is served, quickly!

{ 2 comments… read them below or add one }

Vicki Dunn November 27, 2010 at 8:42 am

What Tofu do you use?
I have found most of the brands I try in the extra firm disintegrate when I sit fry them We have taken to marinating them and then frying them in a generous amount of oil and very little stirring to give them a “crust” before adding them to the veg.


sherri November 27, 2010 at 10:06 am

I get blocks of an extra firm, or even super firm, tofu. This style looks very dense, like a brick, and is usually in the refrigerator section. It usually does not come in the tubs of water, but is sealed in plastic with a little bit of water. You can often find it at Asian markets or places like Whole Foods if your regular market doesn’t carry it.

When you slice it into cubes it stays very firm and doesn’t easily break apart. This style still takes marinades well, but just doesn’t fall apart as easily. Although I’ve occasionally used a fair bit of oil to really fry the outside, most of the time I just use a little spray canola oil to keep it from sticking too much.


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