AuthorJillianGlenn
Cut the pressed tofu into 1 inch by 1/2 inch pieces
In a large mixing bowl, mix the vegetable broth and miso soup mix. If you don't have powdered miso soup mix, you may substitute it with 2-3 tbsp miso paste and no vegetable broth.
Place the tofu in the bowl with the miso and toss it until all of the tofu is covered in the miso
Heat a skillet to medium, pour in 2 tbsp olive oil and then add the tofu and 1/2 cup mushrooms
Cook until the tofu is golden and the mushrooms are well cooked, about 10 minutes stirring frequently.
Serve with miso soup, rice noodles, green onions, and any of your other favorite toppings!
Ingredients
Directions
Cut the pressed tofu into 1 inch by 1/2 inch pieces
In a large mixing bowl, mix the vegetable broth and miso soup mix. If you don't have powdered miso soup mix, you may substitute it with 2-3 tbsp miso paste and no vegetable broth.
Place the tofu in the bowl with the miso and toss it until all of the tofu is covered in the miso
Heat a skillet to medium, pour in 2 tbsp olive oil and then add the tofu and 1/2 cup mushrooms
Cook until the tofu is golden and the mushrooms are well cooked, about 10 minutes stirring frequently.
Serve with miso soup, rice noodles, green onions, and any of your other favorite toppings!
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