You won't miss the meat in this tasty vegan stir-fry, which combines miso-marinated tofu with a colorful array of vegetables. 

Preparation

Cut tofu into pieces about ½ inch wide and 1½ inches long. Mix together the miso, soy sauce, mirin, lime juice, and sesame oil. Place tofu in a zip-top bag and add the miso mixture. Let marinate for 2 hours, turning after 1 hour to distribute marinade evenly.

Cut broccolini into 3-inch pieces. Peel and quarter baby carrots, then cut into 2–3-inch sticks. Slice jalapeños into thin rings.

Heat vegetable oil in a large sauté pan or wok. Drain tofu while reserving marinade. Add tofu to the hot oil and sear on all sides. Remove from pan and hold warm. Add the broccolini to the pan in a single layer and sear until just browned. Push broccolini to one side of the pan and add the carrots. Sear until browned, then toss with the broccolini. Add the mushrooms and jalapeños and toss to combine.

Tilt the pan so that the oil collects in the bottom of the pan. Add the garlic and sauté until just beginning to brown. Toss all ingredients together and then add the reserved marinade and seared tofu. Reduce by half while tossing ingredients together, being careful not to break up the tofu. Vegetables should be just cooked through.

Season to taste with additional soy sauce and serve.