Prep Time:20 mins
Cook Time:10 mins
Stand Time:5 mins
Total Time:35 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 3

Calories 256

% Daily Value *
Total Fat 12g15%
Saturated Fat 2g8%
Cholesterol 0mg0%
Sodium 697mg30%
Total Carbohydrate 24g9%
Dietary Fiber 4g15%
Total Sugars 3g
Protein 17g33%
Vitamin C 22mg24%
Calcium 413mg32%
Iron 4mg22%
Potassium 578mg12%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

Read More Recipe:- Banana Chocolate Chip Muffins


  1. 12 oz more-organization tofu
  2. 1 tablespoon vegetable oil
  3. 1/4 cup sliced green onions
  4. 3 tablespoons white miso paste
  5. 2 cloves garlic, minced
  6. 1 tablespoon vegetable inventory base
  7. 1 tablespoon grated fresh ginger
  8. 1 half cups cooked rice vermicelli noodles
  9. 1 cup thinly sliced shiitake mushrooms
  10. 1 cup thinly sliced infant bok choy


Cut tofu into half-inch planks. Heat oil in a huge skillet over medium-excessive heat. Cook tofu, turning midway thru, until golden, 6 to 8 minutes. Cut tofu into cubes.

Stir together green onions, miso paste, garlic, inventory base, and ginger in a small bowl. Divide lightly among 3 microwave-safe pint-length canning jars with lids.

Layer calmly with rice vermicelli noodles, tofu, mushrooms, and bok choy. Chill, covered, as much as 5 days. To serve, see “Heat and Eat”. Garnish with sliced inexperienced onions.