Install Steam
login
|
language
简体中文 (Simplified Chinese)
繁體中文 (Traditional Chinese)
日本語 (Japanese)
한국어 (Korean)
ไทย (Thai)
Български (Bulgarian)
Čeština (Czech)
Dansk (Danish)
Deutsch (German)
Español - España (Spanish - Spain)
Español - Latinoamérica (Spanish - Latin America)
Ελληνικά (Greek)
Français (French)
Italiano (Italian)
Bahasa Indonesia (Indonesian)
Magyar (Hungarian)
Nederlands (Dutch)
Norsk (Norwegian)
Polski (Polish)
Português (Portuguese - Portugal)
Português - Brasil (Portuguese - Brazil)
Română (Romanian)
Русский (Russian)
Suomi (Finnish)
Svenska (Swedish)
Türkçe (Turkish)
Tiếng Việt (Vietnamese)
Українська (Ukrainian)
Report a translation problem
1 tablespoon vegetable oil
1/4 cup sliced green onions
3 tablespoons white miso paste
2 cloves garlic, minced
1 tablespoon vegetable stock base
1 tablespoon grated fresh ginger
1 1/2 cups cooked rice vermicelli noodles
1 cup thinly sliced shiitake mushrooms
1 cup thinly sliced baby bok choy
Directions
Cut tofu into 1/2-inch planks. Heat oil in a large skillet over medium-high heat. Cook tofu, turning halfway through, until golden, 6 to 8 minutes. Cut tofu into cubes.
Stir together green onions, miso paste, garlic, stock base, and ginger in a small bowl. Divide evenly among 3 microwave-safe pint-size canning jars with lids.
Layer evenly with rice vermicelli noodles, tofu, mushrooms, and bok choy. Chill, covered, up to 5 days. To serve, see “Heat and Eat”. Garnish with sliced green onions.
❤️ Friendly Guy ❤️
🔥🔥 We can be friends for future games 🔥🔥
⚡️⚡️ Have a wonderful day⚡️⚡️
✨✨ Stay safe & take care✨✨
✅✅✅+REP Nice profile ✅✅✅
════════════⚜️⚜️⚜️⚜️⚜️⚜️═══════════════════