Kroger Health Ginger-Miso Tofu and Mushroom Stir-Fry with Edamame and Carrots
Prep & Cook Time:25-35 min.
Cook Within:7 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Start the Stir Fry
Line a plate with a paper towel.
Cut tofu into 1" dice and place on towel-lined plate. Top with more paper towels, then press gently but firmly to remove excess moisture. Set aside.
Heat 2 tsp. olive oil in a large non-stick pan.
Add carrots, mushrooms, edamame, and ¼ cup water to hot pan. Cover, and cook until carrots are soft, 4-6 minutes.
Add peas and stir occasionally until peas are soft, 2-3 minutes.
Finish the Stir-Fry
Add 2 tsp. olive oil, ginger, miso concentrate, and a pinch of salt to hot pan. Stir to combine.
Add tofu and gently stir until heated through, 3-5 minutes.
Remove from burner.
Plate dish as pictured on front of card. Bon appétit!
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