VEGETABLES WITH TOFU IN SESAME MISO SAUCE This dish is substantial enough for a meat-free entrée. I found myself actually making chicken stock on vacation in Hawai`i because all I could find was canned broth. We had grilled a chicken the night before and I rescued the bones from that along with onions, garlic, carrots and celery to make a small batch of stock. I used the remaining stock to cook rice the next day. Miso Sauce: ½ cup miso 1 cup chicken stock ½ cup mirin 3 tablespoons fish sauce In a bowl, combine all of the miso sauce ingredients together and mix well. Set aside. 4 tablespoons sesame oil ¼ cup peanut oil 2 tablespoons garlic, finely chopped 1 tablespoon ginger, finely grated 1 cup sugar snap peas, cut into 1-inch pieces 1 cup Chinese celery, sliced on the diagonal 1 Maui onion, sliced and cut into bite-size pieces 2 cups mixed red, green and orange bell peppers, julienned 1 cup choi sum leaves and stems, cut into 1-inch pieces 1 cup Hamakua mushrooms, cut into 1-inch pieces ¼ cup garlic chives, roughly chopped 14 ounces organic firm tofu, drained well and broken into pieces Heat wok with sesame and peanut oil until it starts to smoke. Add garlic, ginger and all of the vegetables, reserving the tofu and cilantro until the end. Stir fry all vegetables for approximately 1–2 minutes. Add miso sauce and tofu. Combine quickly until coated well and serve. Garnish with black sesame seeds.
edible hawaiian islands