Chinese-Style Tofu "Sauce" - cooking recipe

Ingredients
    2 tablespoons oil
    1 teaspoon fresh grated gingerroot
    1 teaspoon fresh minced garlic
    2 small red bell peppers, minced or cut into small bite size pieces
    5 mushrooms, thinly sliced
    3 green onions, the whites thinly sliced and greens cut into 2 inch lengths
    16 ounces tofu, cut into 1/2 inch cubes
    2 tablespoons red miso, creamed with
    1/2 cup water
    1 tablespoon soy sauce
    1 tablespoon honey
    1 tablespoon smooth cashew butter or 1 tablespoon tahini sesame butter
    1/2 teaspoon rice wine vinegar
    1 teaspoon cornstarch, dissolved in
    2 tablespoons water
Preparation
    Heat the oil in a wok (or skillet/deep pan).
    Saute gingerroot, garlic, and red peppers for 2-3 minutes.
    Add mushrooms and onion whites and saute another 2-3 minutes.
    Add onion greens and tofu cubes and saute for a minute or so.
    Combine the miso, soy sauce, honey, cashew butter, and vinegar in a bowl or small glass, mixing well.
    Pour this mixture into the wok.
    Let it simmer for about a minute while stirring the sauce into the tofu and vegetables.
    Stir in the dissolved cornstarch, letting it simmer until it thickens.
    Serve hot with rice.

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