Yield: 2 Servings
|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:|
|1 tablespoon||Cashew or sesame butter|
|1 teaspoon||Arrowroot or cornstarch; dissolved in:|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .