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Spicy Veggie Miso Stirfry
This vegan, Japanese-Chinese dish is inspired by Chef Maiko's dad's favorite meal to make for her growing up: mapo tofu. Chili oil and tobanjan, a Japanese chili paste, brings the heat, while a touch of miso adds a little umami and sweetness for balance. We add fresh vegetables in place of tofu for a fresh spin on the classic.
Nutritional facts
Protein
15g
Carbs
125g
Calories
700
Fat
14g
Ingredients
Japanese Short Grain Rice, Sriracha, Potato Starch, Spicy Chilli Sauce, Sake, Canned Baby Corn, Garlic, Japanese Eggplant, Sugar, Yellow Squash, Gluten Free Tamari, Shiitake Mushroom, Green Onion, Miso Paste, Ginger
Reviews
3.7
Based on 43 reviews
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Stephanie Pruitt · 01/15/23
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About Maiko Kyogoku
Maiko Kyogoku grew up in New York in a restaurant-owning family, so food and hospitality is no stranger to her. After 15 years honing her experience leading operations for Daniel Boulud, the Bromberg Brothers and the Thompson Hotel group, Kyogoku opened Bessou Restaurant in 2016. The restaurant, whose name in Japanese loosely translates to “home away from home,” is a love letter to her Japanese heritage and the Japanese home cooking of her childhood. Bessou has been critically acclaimed by the New York Times, Zagat and Tasting Table and featured in Best of Lists for New York Magazine Grub Street and Time Out.
Kyogoku is excited to now share some of her Japanese home cooking at home with you.
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