| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Chinese, Main dish, Vegetarian, Ethnic | 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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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