orange miso thai

orange miso thai--Journey for JessiWhat is more satisfying than a colorful, flavorful, vegan Thai dish?  Not much… well desserts, but that is a given.  I made this dish several times during my vegan challenge month.  I had it for dinner, then stored the left-overs in the fridge to pack for lunches and have for dinner again later on during the week.  It is a great dish for meal preparation.  (The dish was inspired by Angela Liddon.)Ingredients

orange miso thai--Journey for JessiSauce:

  • 3 tbsp. light miso
  • 2 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 1 tbsp. tahini
  • juice from ½ an orange
  • 1 tbsp. water
  • 1 tsp. maple syrup

orange miso thai--Journey for JessiNoodles:

  • 1 box Annie Chung’s rice noodles
  • 1 package of extra firm tofu
  • ½ bag of frozen, shelled edamame
  • 1 diced red pepper
  • 1 stalk bok choy
  • ½ diced english cucumber
  • 1 julienned carrot
  • green onions
  • cilantro
  • sesame seeds

For the sauce:

Combine all ingredients together in a blender and blend until smooth.  Set aside.

orange miso thai--Journey for JessiFor the Noodles:

Begin by cubing the tofu and cooking in a skillet with oil and sesame seeds.

orange miso thai--Journey for JessiFill a pot with water and bring to a boil.  Once boiling, add the rice noodles to cook.  They will become softer when ready.

orange miso thai--Journey for JessiAllow the tofu to brown.  This is how you know it is time to add in the chopped and prepared vegetables.

orange miso thai--Journey for JessiOnce the noodles are ready, drain them and pour on top of the sauce.

orange miso thai--Journey for Jessi

Add the vegetables into the skillet with the tofu to cook.

orange miso thai--Journey for JessiOnce the carrots are softer, dump the tofu and veggie mixture on top of the noodles and sauce along with the prepared edamame (see package instructions).

orange miso thai--Journey for Jessiorange miso thai--Journey for Jessi

Serve and…

orange miso thai--Journey for Jessi


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