Ma pa tofu

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.


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