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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)
----------------------------------------------
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


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