In the past, I have only associated miso paste with making tofu miso soup. However, I have learned that miso paste has greater use than just making soup. Due to its potent salty and savoury taste, it is versatile enough to be used as a marinate as well as to amp up the savouriness in my vegan mac ‘n’ cheese.
And here comes another use for miso paste: to make stir fry!
I have came across a shrimp stir fry recipe which requires Tau Pan Cheong, which is a type Chinese stir fry sauce made of fermented soy beans, chili and other seasonings. So I thought since I don’t have Tau Pan Cheong on hand, I could substitute it with miso paste and some fresh chopped chilli and other complementary seasonings. I have also decided to add some tomato paste to soften the savouriness of the miso paste as well as to add some colours to the dish. After all red is a delicious colour, don’t you agree?