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Instructions

• STEP 1

  Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

  • 1 (12 oz) pkg extra firm tofu

• STEP 2

  Wash and dry the fresh produce.

  • 1/2 lime
  • 1 (1 inch) piece ginger root
  • 1/2 small bunch green onions (scallions)
  • 1 yellow bell pepper

• STEP 3

  Juice lime into a medium bowl.

• STEP 4

  Peel and mince ginger and garlic. Add both to the bowl with the lime juice along with miso paste, soy sauce, and chili-garlic sauce, then whisk to combine the soup base.

  • 1 clove garlic
  • 1/3 cup miso paste, white
  • 1 tbsp soy sauce
  • 2 tsp chili-garlic sauce

• STEP 5

  Small dice tofu. Add to the bowl with the soup base and stir to coat, then divide between two (quart-sized) jars.

• STEP 6

  Trim and cut green onions crosswise into thin pieces. Add to the jars along with the shredded cabbage.

  • 1/2 (14 oz) bag shredded cabbage (coleslaw mix)

• STEP 7

  Trim, seed, and small dice bell pepper. Add to the jars.

• STEP 8

  Screw lids onto jars and store in the fridge until needed. (Best if used within 2-3 days.)

• STEP 9

  When ready to eat, empty jar into a microwave safe bowl. Fill now-empty jar ⅔ full with water and add to the bowl. Microwave on high until veggies and tofu are warmed through, about 6 minutes. Let sit for 1 minute, then carefully remove from the microwave. (Alternatively, place jar contents and water in a medium saucepan, then stir to combine. Bring to a simmer over medium-high and cook, stirring occasionally, until veggies are soft, 3-4 minutes.) Enjoy!