Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 1 teaspoon | Grated gingerroot |
| 1 teaspoon | Crushed or minced garlic |
| 2 smalls | Red chilies; minced |
| 5 \N | Mushrooms; thinly sliced |
| 3 \N | Green onions; whites thinly sliced and greens cut into 2\" lengths |
| 16 ounces | Tofu; pressed and cut into 1/2\" cubes -or- |
| 12 ounces | Firm tofu |
| 2 tablespoons | Red miso creamed with: |
| ½ cup | Water |
| 1 tablespoon | Shoyu |
| 1 tablespoon | Honey |
| 1 tablespoon | Cashew or sesame butter |
| ½ teaspoon | Vinegar |
| 1 teaspoon | Arrowroot or cornstarch; dissolved in: |
| 2 tablespoons | 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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .