Name: Bean Sauce with Tofu
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

Quite simply, it is a fact of history that the church of Christ has not experienced any major nationwide revival under the conditions of advanced modernity. On the other hand, modernity undercuts true dependence on God's sovereign awakening by fostering the notion that we can effect revival by human means. On the other hand, modernity makes many people satisfied with privatized, individualistic, and subjective experiences that are pale counterfeits of true revival.

Os Guinness

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

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”