Miso Veggies and Tofu
2 individual packets of instant miso soup
14 oz. frozen veggies
16 oz. firm tofu cubed
1 tablespoon cornstarch (for thickening)
1/2 cup of water
In a skillet on medium high heat add frozen veggies. Stir as they warm.
Add cubed tofu and packets of instant miso soup
Mix water and cornstarch together then add to the skillet.
Continue to cook until everything is warmed through.
Serve over rice or other grain.