| 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.
A Message from our Provider:
“Religion is external, faith is internal.”