Published On: Sun, May 13th, 2018

This flavour-packed tofu is a vegetarian or vegan’s delight

Tomato-Miso Stewed Tofu


1 cup (250 mL) vegetable broth 

3/4 cup (180 mL) strained tomatoes or tomato sauce 

2 tbsp (30 mL) soy sauce 

2 tsp cornstarch


1 lb (450 g) firm tofu, cut into 3/4-inch (1.5 cm) cubes 

2 garlic cloves, chopped 

1 bird’s eye chili pepper, seeded and chopped 

3 tbsp (45 mL) olive oil

1/4 tsp five-spice powder 

1 tbsp (15 mL) miso paste

1 tbsp (15 mL) tomato paste


2 1/2 cups (225 g) blanched snow peas, each cut into 3 pieces 

2 cups (150 g) bean sprouts

1/3 cup (10 g) cilantro leaves 


In a bowl, combine all the ingredients. Set aside.


In a saucepan of salted boiling water, cook the tofu for 5 minutes. Drain well. (This step is optional, see note.)

In a large non-stick skillet over medium-high heat, brown the tofu, garlic and chili pepper in the oil. Add the five-spice powder, miso paste and tomato paste. Cook for 2 minutes. Add the sauce and bring to a boil. Continue cooking for 8 minutes or until the sauce has thickened slightly.


Add the snow peas, bean sprouts and cilantro. Serve with rice vermicelli. 

Makes 4 servings.

Note: We found that parboiling tofu in salted boiling water greatly improves its taste and texture. 

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This flavour-packed tofu is a vegetarian or vegan’s delight