|3½ tablespoon||Red; barley, or Hatcho miso|
|7 ounces||Deep-fried tofu *|
|1½ teaspoon||Minced garlic|
|1 large||Onion; thinly sliced|
|½ cup||Stock or water|
|2 teaspoons||Sake or white wine|
|5||Green peppers **|
* Cut into ½-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@...> on Dec 24, 1998, converted by MM_Buster v2.0l.
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