Bean Sauce With Tofu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Archived, China, Vegetables | 3 | Servings | |
INGREDIENTS
| 2 | T | Oil |
| 1 | t | Grated ginger |
| 1 | t | Minced garlic |
| 2 | Minced red peppers | |
| 5 | Mushrooms, thinly sliced | |
| 3 | Green onions, sliced | |
| 16 | oz | Tofu, cubed |
| 2 | T | Red miso, mixed with 1/2 c |
| water | ||
| 1 | T | Soy sauce |
| 1 | T | Honey |
| 1 | T | Tahini |
| 1/2 | t | Vinegar |
| 1 | t | Cornstarch dissolved in 2 tb |
| water |
INSTRUCTIONS
Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3 minutes. Add mushrooms & onion whites. Saute for 3 minutes. Add onion greens & tofu & saute for 1 minute. Combine miso, soy sauce, honey, tahini & vinegar. Mix well. Stir into saute mixture & simmer for 1 minute. Stir in dissolved cornstarch & simmer 30 seconds or till thick. Serve over rice. Shurtleff & Aoyagi, "The Book of Tofu" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 179
Total Fat: 20.9g
Cholesterol: 0mg
Sodium: 201mg
Potassium: 583mg
Carbohydrates: 15g
Fiber: 2.4g
Sugar: 8.8g
Protein: 19.5g