Ingredients:
2 tablespoons oil
1 teaspoon fresh grated gingerroot
1 teaspoon fresh minced garlic
2 small red bell peppers, minced or cut into small bite size pieces
5 mushrooms, thinly sliced
3 green onions, the whites thinly sliced and greens cut into 2 inch lengths
16 ounces tofu, cut into 1/2 inch cubes
2 tablespoons red miso, creamed with
1/2 cup water
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon smooth cashew butter or 1 tablespoon tahini sesame butter
1/2 teaspoon rice wine vinegar
1 teaspoon cornstarch, dissolved in
2 tablespoons water
Directions:
Heat the oil in a wok (or skillet/deep pan).
Saute gingerroot, garlic, and red peppers for 2-3 minutes.
Add mushrooms and onion whites and saute another 2-3 minutes.
Add onion greens and tofu cubes and saute for a minute or so.
Combine the miso, soy sauce, honey, cashew butter, and vinegar in a bowl or small glass, mixing well.
Pour this mixture into the wok.
Let it simmer for about a minute while stirring the sauce into the tofu and vegetables.
Stir in the dissolved cornstarch, letting it simmer until it thickens.
Serve hot with rice.
Servings: 3
Time preparation: 20 min.
Time total: 35 min.