Miso Stir Fry with Cauliflower Rice

Prep Time 10 min Cook Time 45 min Serves 4 servings     adjust servings

A delicious and filling meal!


  • 1 pkg extra firm tofu cubed (or your favorite protein)
  • 1 cup carrots rough chopped
  • 2 small heads of broccoli (cut in florets)
  • 1 head cauliflower (cut in florets)
  • 1/2 an onion rough chopped
  • 1 clove garlic minced
  • 2 stalks celery rough chopped
  • 1/2 cup edamame
  • 1 T toasted sesame oil

For the sauce

  • 4 T miso paste
  • 4 T water
  • 4 T maple syrup


  1. Preheat oven to 400.
  2. Mix the sauce ingredients together in a small bowl .
  3. Drain the tofu and pat dry. Cut it into cubes and place it on a lined baking sheet .
  4. Brush the sauce on the tofu. There will be some sauce left over that you will use in the stir fry.
  5. Bake for 30 minutes.
  6. While the tofu is baking, you can make the rice.
  7. Cut the cauliflower into florets.
  8. Put the cauliflower in a food processor and pulse until you get a crumb-like consistency. Be careful not to mix it too much because it can get mushy.
  9. Heat a large saucepan on medium heat. Add the cauliflower and a couple teaspoons of oil to the pan. Saute for about 5-7 minutes or until the cauliflower is slightly toasted. Set aside.
  10. Steam the broccoli for 10 minutes.
  11. In large saute pan, combine the carrots, onions, celery, garlic and sesame oil. Cook on medium heat for about 7 minutes. Once that mixture is done, put all the ingredients for the stir fry together with the remaining miso sauce. Stir fry for just a couple more minutes to coat the sauce evenly.


Recipe Notes

If you don't like tofu, you can always use another protein. This should last a week in the fridge. I don't suggest freezing it though. The recipe may seem a little involved, but you can make the tofu and cauliflower rice ahead of time. Enjoy!

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