I love a stir fry it is perfect for a quick weeknight dinner. I only recently found miso and tofu and really love them both. I have found out in a short space of time that tofu tastes so much better if you marinate it first and what could be better than the lovely sweet, salty slightly sour miso. I really like using british produce where possible and the british chard and mushrooms went perfectly. This was a tasty satisfying dinner.

Ingredients (serves 2)

Tofu Marinade

• 2 tbsp soy sauce
• 2 tbsp runny honey
• 3 tbsp white miso paste
• 1/2 tsp five spice powder
• 1/2 tsp chilli flakes

For the stir fry

• 200g tofu, cut into medium cubes
• 4 portobello mushrooms, sliced
• 1 bunch swiss shard, chopped
• 2 garlic cloves, peeled and chopped finely
• thumb piece of ginger, peeled and finely chopped
• 50g organic brown rice udon noddles, cooked to packet instructions (optional)
• oil for frying

Miso stir fry sauce

• 2 tbsp runny honey
• 3 tbsp soy sauce
• 2 tbsp rice wine vinegar
• juice of 1 lime
• 1 tbsp white miso paste

Directions

1. Add the tofu to a bowl and pour over the 2 tbsp of soy sauce leave while you make the paste. Add the rest of the marinade ingredients in a jar or bowl and shake or whisk to combine. Pour over the tofu and slightly stir with a wooden spoon so the tofu gets coated. Cover and place in the fridge for at least an hour.
2. Prepare the stir fry sauce by again adding all of the stir fry sauce ingredients to a jar or bowl, again shake or whisk to combine, set aside.
3. Heat a tbsp of oil in a wok over a high heat until smoking, pour in the marinated tofu and stir fry for around 3 minutes until starting to colour, once cooked set aside on plate.
4. Heat another drizzle of oil in the wok, add the garlic and ginger and stir fry for about one minute until fragrant, add the chopped mushrooms and cook for a further couple of minutes. Pour in the stir fry sauce, tofu, cooked noodles and chard cover with a lid and simmer for a few minutes until everything heats through and the shard starts to wilt. Serve immediately. Enjoy.