| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
China, Vegetables, Archived |
3 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
ts |
Grated ginger |
| 1 |
ts |
Minced garlic |
| 2 |
sm |
Minced red peppers |
| 5 |
|
Mushrooms, thinly sliced |
| 3 |
|
Green onions, sliced |
| 16 |
oz |
Tofu, cubed |
| 2 |
tb |
Red miso, mixed with 1/2 c water |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Honey |
| 1 |
tb |
Tahini |
| 1/2 |
ts |
Vinegar |
| 1 |
ts |
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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