Recipe ingredients and directions:
2 Tbls oil
1 tspn grated gingerroot
1 tspn crushed or minced garlic
2 small red chilies, minced
5 mushrooms, thinly sliced
3 green onions, whites thinly sliced and greens cut into 2" lengths
16 oz tofu, pressed and cut into 1/2" cubes; or 12 oz firm tofu
2 Tbls red miso creamed with 1/2 cup water
1 Tbls shoyu
1 Tbls honey
1 Tbls cashew or sesame butter
1/2 tspn vinegar
1 tspn arrowroot or cornstarch, dissolved in 2 Tbls water
Heat the oil in a wok or skillet. Add gingerroot, garlic, and red
chilies, and saute for 2 or 3 minutes. Add mushrooms and onion
whites, and saute for 2 or 3 minutes more. Add onion greens and
tofu cubes and saute for 1 minute. Combine miso, shoyu, honey,
cashew butter, and vinegar; mix well. Stir into tofu-mushroom
mixture and simmer for 1 minute. Stir in dissolved arrowroot and
simmer for about 30 seconds more, or until thick.
Category: Asian Recipes
