Bean sauce with tofu
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | teaspoon | Grated ginger |
| 1 | teaspoon | Minced garlic |
| 2 | smalls | Minced red peppers |
| 5 | Mushrooms, thinly sliced | |
| 3 | Green onions, sliced | |
| 16 | ounces | Tofu, cubed |
| 2 | tablespoons | Red miso, mixed with 1/2 c water |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Tahini |
| ½ | teaspoon | Vinegar |
| 1 | teaspoon | Cornstarch dissolved in 2 tb water |
Directions
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"
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