Chef’s Tip: Swap your favorite Mushrooms for the White/Button Mushrooms. Stir in cooked Noodles or Rice for a heartier dish. Swap out fresh Corn Kernels for the Baby Corn.
- Pat tofu dry with paper towel. Heat 2 tbsp. oil in a large skillet over medium-high heat. Add tofu; sauté 5 minutes or until lightly browned. Transfer to a plate and keep warm. Add remaining oil to pan and heat. Add mushrooms to pan and sauté 3 minutes or until tender. Remove from heat.
- Combine miso and water in a large saucepan over medium-high heat; bring to a simmer. Stir in reserved tofu, mushrooms and baby corn. Simmer 3 minutes or until heated through.
- Stir in hot Path of Life (10 oz.) Asian Wok Quinoa blend. Serve in bowls topped with green onions and chili oil, if desired.
Serving Size: 4