Tofu Miso
Tofu+ Miso + Carrots
INGREDIENTS
8 oz PIENO
7 oz firm tofu
5 oz sliced baby carrots
2 oz medium cut kales leaves
1.5 oz cornstarch (optional)
1 teaspoon of salt
½ teaspoon black pepper
3 oz coconut oil
1.5 oz thinly cut chives
4 tbsp miso
5 oz vegetable stock
1 teaspoon of salt
8 oz milk cream (substitute with coconut cream for vegan option)
DIRECTIONS
In a small pot, place miso, mirin, vegetable stock and salt. Heat and whisk until mix. Add cream, mix.
Cut tofu in cubes, mix with cornstarch, salt and black pepper.
In a wok, cook previously cut tofu with coconut oil until golden. Remove from wok.
Heat the rest of oil and sauté carrots for 30 seconds. Add kale and chives. Add sauce and mix well.
Finally add cooked PIENO* Rotini and tofu, mix gently.
*Cook pasta 2 minutes less than package direction.
Enjoy.
