Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 1 teaspoon | Grated ginger |
| 1 teaspoon | Minced garlic |
| 2 smalls | Minced red peppers |
| 5 \N | Mushrooms, thinly sliced |
| 3 \N | Green onions, sliced |
| 16 ounces | Tofu, cubed |
| 2 tablespoons | Red miso, mixed with 1/2 c water |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Honey |
| 1 tablespoon | Tahini |
| ½ teaspoon | Vinegar |
| 1 teaspoon | Cornstarch dissolved in 2 tb water |
Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3 minutes. Add mushrooms & onion whites. Saute for 3 minutes. Add onion greens & tofu & saute for 1 minute. Combine miso, soy sauce, honey, tahini & vinegar. Mix well. Stir into saute mixture & simmer for 1 minute. Stir in dissolved cornstarch & simmer 30 seconds or till thick. Serve over rice.
Shurtleff & Aoyagi, "The Book of Tofu"