Recipe Details

Ingredients

• 12 ounces extra-firm tofu

• 1 tablespoon vegetable oil

• 1/4 cup sliced green onions

• 3 tablespoons white miso paste

• 2 cloves garlic, minced

• 1 tablespoon vegetable stock base

• 1 tablespoon grated fresh ginger

• 1 1/2 cups cooked rice vermicelli noodles 

• 1 cup thinly sliced shiitake mushrooms

• 1 cup thinly sliced baby bok choy

Description

1. Cut tofu into 1/2-inch planks. Heat oil in a large skillet over medium-high heat. Cook tofu, turning halfway through, until golden, 6 to 8 minutes. Cut tofu into cubes.

2. Stir together green onions, miso paste, garlic, stock base, and ginger in a small bowl. Divide evenly among 3 microwave-safe pint-size canning jars with lids.

3. Layer evenly with rice vermicelli noodles, tofu, mushrooms, and bok choy. Chill, covered, up to 5 days. To serve, see “Heat and Eat”. Garnish with sliced green onions.