Miso Steamed Vegetable & Tofu Bowl with Peanut Sauce

This miso veggie and tofu bowl is packed with protein and flavor alike! 
fork and knife icon
Serves: 2
clock icon
Prep Time: 25 minutes
Cook Time: 11 minutes

Dietary Preferences

Vegan
Gluten-Free

Ingredients

For the peanut sauce:

  • ¼ cup creamy peanut butter
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons tamari soy sauce
  • ½ teaspoon sriracha
  • 1 tablespoon maple syrup
  • 2 tablespoons water

For the bowls:

  • 1 tablespoon miso paste
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon tahini
  • 1 teaspoon maple syrup
  • ¼ teaspoon garlic powder
  • 1 bag Ocean Mist Farms Value-Added Vegetable Medley
  • 8 ounces tofu, drained and cut into cubes
  • 1 tablespoon high heat cooking oil, such as coconut or avocado
  • Salt, to taste
  • 1 cup cooked brown rice
  • Fresh cilantro, for garnish

Directions

  1. In a small bowl, whisk together the peanut butter, rice wine vinegar, tamari, sriracha, and maple syrup. Whisk in water, 1 tablespoon at a time, to reach a pourable consistency. Set aside until ready to use.
  2. Add miso, rice wine vinegar, tahini, maple syrup and water in a small bowl. Whisk until smooth. Add miso mixture to the Season & Steam Vegetable bag. Shake the bag to coat the vegetables as much as possible in the sauce. Seal the bag and cook in the microwave for 3 minutes. Let stand for 1 minute before opening the bag.
  3. Heat the coconut oil in a nonstick skillet over medium heat. Add tofu cubes and sauté until golden brown, flipping to brown all sides, about 8-10 minutes.. Remove from heat and drain on a paper towel. Season lightly with salt.
  4. Serve vegetables and tofu over brown rice. Drizzle with peanut sauce and garnish with cilantro.
Share

Sign up for recipes and more!