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Honey + Miso Stir Fry

Food, Grains, Meal Ideas, Veggie Based, Weekday Approved
By Emma Chapman

Honey + miso stir fry (click through for recipe)We make a lot of stir fry at our house. It’s not just a weekly thing; it’s a couple times a week at least. I love stir fry because you can use basically any vegetables you want (so whatever’s about to go bad is always a good choice). You can add protein if you want, like tofu, tempeh, shrimp, chicken, whatever. And then you get to mix up a sauce. That’s the really fun part; it’s like when you were a kid and played scientist. Did any of you do that? I love that slight changes can make such different sauces, so it never feels like a boring meal.

Honey + miso stir fry (click through for recipe) I also LOVE how quickly it can come together. Cooking vegetables for short periods over high heat (I’ve heard) is also pretty healthy because they retain more of their natural vitamins than if you cooked them for longer periods. That’s cool, right?

This particular stir fry recipe is so yummy because it features a thicker sauce with honey and miso flavors. Mmmmm.

How to make the best baked tofuHoney + Miso Stir Fry, serves 2-3.

14 ounces extra firm tofu (or whatever protein you want to use)
2 small bell peppers
1 tablespoon olive oil
1/4 cup honey
3 tablespoons soy sauce
1 tablespoon miso paste
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
3 tablespoons corn starch or arrow root powder
1/4 teaspoon red pepper flakes (or more if you like it spicy)
2-3 tablespoons chopped green onion
1 tablespoon sesame seeds (optional)
1 cup steamed rice to serve with (see note)

Remove the tofu from its package and place on a plate lined with paper towels. Place another paper towel on top of the tofu, then another plate, and on top of that a heavier object (like a can of tomato sauce or something). This will press more liquid out of the tofu so it will bake faster. Cut into cubes and place in a large ziplock bag with 2 tablespoons cornstarch. Give the bag a shake, coating all the cubes. Now place the cubes on a baking sheet lined with a baking mat or parchment paper. Bake at 400°F for 20-25 minutes, flipping the tofu once in the middle of baking.

Tips for making the best stir fryIn a glass or a small bowl, combine the honey, soy sauce, miso paste, rice wine vinegar, sesame oil, red pepper flakes, and the remaining 1 tablespoon corn starch. Stir with a fork to combine well. Set aside.

Cut up the bell peppers and sauté in the olive oil over high heat. Once they begin to soften (1-2 minutes), add in the baked tofu and pour the sauce over everything. Allow that to cook for another minute or two; the sauce will begin to thicken and coat everything nicely.

Honey + miso stir fry (click through for recipe) Serve over steamed rice with a few green onions and sesame seeds, if using. If you have leftovers, take them to the office the next day and make your coworkers jealous 🙂 Enjoy! xo. Emma

Note: If you are enjoying this as part of the Weekday Weekend Challenge be sure to serve over a whole grain rice.

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

4 from 1 vote
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Honey + Miso Stir Fry

Ingredients

  • 14 ounces extra firm tofu or whatever protein you want to use
  • 2 small bell peppers
  • 1 tablespoon olive oil
  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 1 tablespoon miso paste
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons corn starch or arrow root powder
  • 1/4 teaspoon red pepper flakes or more if you like it spicy
  • 2-3 tablespoons chopped green onion
  • 1 tablespoon sesame seeds optional
  • 1 cup steamed rice to serve with see note

Instructions

  1. Remove the tofu from its package and place on a plate lined with paper towels. Place another paper towel on top of the tofu, then another plate, and on top of that a heavier object (like a can of tomato sauce or something). This will press more liquid out of the tofu so it will bake faster. Cut into cubes and place in a large ziplock bag with 2 tablespoons cornstarch. Give the bag a shake, coating all the cubes. Now place the cubes on a baking sheet lined with a baking mat or parchment paper. Bake at 400°F for 20-25 minutes, flipping the tofu once in the middle of baking.
  2. In a glass or a small bowl, combine the honey, soy sauce, miso paste, rice wine vinegar, sesame oil, red pepper flakes, and the remaining 1 tablespoon corn starch. Stir with a fork to combine well. Set aside.
  3. Cut up the bell peppers and sauté in the olive oil over high heat. Once they begin to soften (1-2 minutes), add in the baked tofu and pour the sauce over everything. Allow that to cook for another minute or two; the sauce will begin to thicken and coat everything nicely.

Recipe Notes

Serve over steamed rice with a few green onions and sesame seeds, if using.

38 Comments

  • I don’t make stir-fry nearly as much as I should, since it is so healthy and versatile. I think the place I get stumped is the sauce, since I have a hard time thinking outside of the “soy” box. I’ve gotta try this!

    Cat
    http://oddlylovely.com

    Reply

  • Hia Emma, really nice, quick, recipe. Can I ask why you add the cornstarch to the tofu? Am going to make this for supper tonight – my little boy *loves* peppers! (I seem to be making your recipes at least twice a week nowadays – thank you xxx)

    Reply

  • this must be like the 247947 stir fry recipe on this site. all that honey sounds super gross for dinner. Yet another dud from Emma….I am sure this post will not make it to the comment board, so hi ladies!! YUCK!

    Reply

  • We are having stir fry also a couple of times a week. Since I am not that much into making experiments while cooking, I always appreciate your recipes and meal ideas, Emma. They mix up my cooking habits 😉 I will definitely try this one out asap! thx.

    Reply

  • The cornstarch on the tofu makes the outside just a little bit crispy. I sometimes bake tofu without adding the cornstarch and it’s still really good, but I prefer it with the cornstarch. If you leave it out it won’t make a major difference though, so feel free if that’s what you’re feeling. 🙂

    -Emma

    Reply

  • It’s true-I make lots of stir fry! I’m not quite to 247947 yet but maybe one day. And the honey is actually pretty good, you should totally try it. It might sweeten your disposition. 🙂

    Hi!

    -Emma

    Reply

    • Thumbs up Emma…for your disposition and all 2938470 stir fry recipes! Stir fry is always a winner at my haus and I love having new sauces to try! Here’s to 27243 more!

      Reply

  • I think stirfry is one of my absolute favourite foods as it is so versatile ans thus can’t get boring. I will definitely add in some honey next time I make it (although my boyfriend doesn’t particularly like it…I’m sure he won’t even notice it’s there). Your food always makes my mouth water..which doesn’t help if you’re on a train on your way home and you can’t eat for another hour 😉
    Lovely post as always!!
    http://www.iliamura.blogspot.com

    Reply

  • YUM!!! Could you make this without the miso paste for allergies? Do you have any suggestions for substitutions?

    Reply

  • If you omit the miso and substitute with ketchup (I know, weird) it will taste a little more like pad thai sauce. So, if you like pad thai then I would recommend trying that.

    Good luck!

    -Emma

    Reply

  • Hia – thanks! Wondered if it was something ‘technical’! (Have never cooked with tofu before!)….I made it with the cornstarch and it was DELISH….both of my little ones asked for seconds, then thirds!!!! Thank you xxx

    Reply

  • I just made this the other night. Threw in some broccoli and substituted agave syrup for honey since we were almost out of honey (just used a little less agave then the 1/3 cup, since it’s sweeter). I also used chicken instead of tofu because again, it was what we had, but regardless: it was SO GOOD. I second everyone above: you can never have too many stir-fry recipes, and this is definitely one to keep around. Thanks Emma!

    Reply

  • Wow! Cool it with the negativity! I think it looks great! Sweetness mixed with savory flavors makes for a great flavor profile, that maybe you should try sometime! And I agree with Josh below, you can never have too many stir fry recipes! talk about an easy weeknight dinner!

    Reply

  • Yum! Made this earlier tonight. Though I consider myself pretty good in the kitchen, I realized I had NEVER made stir fry. Whoa! I used some broccoli and peppers, and with the tofu, I used part cornstarch and part brown rice flour (I use brown rice flour when I fry tofu, and it crisps up really nicely.) I served it over a brown/wild rice blend from Trader Joe’s. Tasty!

    Reply

  • I was looking for something simple and delicious I could serve at my birthday dinner and decided to give this one a try yesterday. I multiplied all the ingredients by three and it turned out to be the perfect amount for 7 to 8 people. Everyone loved it, thanks for the recipe! 🙂

    Reply

  • This is my stepsons favorite dinner. I have made it once a week for the last few months- switching up the veggies. Thank you so much for all the vegetarian inspiration! Also there is some not so nice comments under this post- please know I check your blog at least twice a day and do not comment often. I am sure I am not the only one who is a mostly silent fan.

    Reply

  • 4 stars
    Just 4 stars cause I didn’t follow the recipe exactly, not because it didn’t turn out delicious!
    We were looking for a quick lunch and stumbled on this when we looked up recipes with miso and tofu.
    I used flour to coat the tofu cause we were out of corn starch (just cut it up and shake it around in a ziplock bag), and I used a pepper and a handful of carrots (all chopped/cut lengthwise of course), and we fried the floured tofu up with the veggies because we were too impatient (or hungry?) to wait for them to bake. Served over rice and it was super good! Thanks for the recipe!

    Reply

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