Bean Sauce with Tofu
- 2 tb Oil
- 1 ts Grated ginger
- 1 ts Minced garlic
- 2 sm Minced red peppers
- 5 Mushrooms, thinly sliced
- 3 Green onions, sliced
- 16 oz Tofu, cubed
- 2 tb Red miso, mixed with 1/2 c
- -- water
- 1 tb Soy sauce
- 1 tb Honey
- 1 tb Tahini
- 1/2 ts Vinegar
- 1 ts 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"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
