| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 2 | Servings | ||
INGREDIENTS
| 3 1/2 | T | Red, barley or Hatcho miso |
| 3 | t | Honey |
| 7 | oz | Deep-fried tofu * |
| 1 1/2 | t | Minced garlic |
| 1 | Onion, thinly sliced | |
| 1/2 | c | Stock or water |
| 2 | t | Sake or white wine |
| 2 | T | Oil |
| 5 | Green peppers ** |
INSTRUCTIONS
Cut into 1/2-inch strips ** Cut lengthwise into sixths Combine the first five ingredients in a saucepan and bring to a boil. Cover and simmer for 5 minutes, then remove from heat. Heat a wok or skillet and coat with the oil. Add garlic and saute for 30 seconds. Increase heat to high, add green peppers and onion, and saute for 3 minutes more. Add deep-fried tofu and any remaining cooking broth, then cook, stirring constantly, for 1 minute. Serve hot or clod. Source: The Book of Miso Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@netvision.net.il> on Dec 24, 1998, converted by MM_Buster v2.0l.
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