Green peppers and tofu sauteed with miso
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | tablespoon | Red; barley, or Hatcho miso |
| 3 | teaspoons | Honey |
| 7 | ounces | Deep-fried tofu * |
| 1½ | teaspoon | Minced garlic |
| 1 | large | Onion; thinly sliced |
| ½ | cup | Stock or water |
| 2 | teaspoons | Sake or white wine |
| 2 | tablespoons | Oil |
| 5 | Green peppers ** | |
Directions
* Cut into ½-inch strips
** Cut lengthwise into sixths
Combine the first five ingredients in a saucepan and bring to a boil. Cover and simmer for 5 minutes, then remove from heat. Heat a wok or skillet and coat with the oil. Add garlic and saute for 30 seconds. Increase heat to high, add green peppers and onion, and saute for 3 minutes more. Add deep-fried tofu and any remaining cooking broth, then cook, stirring constantly, for 1 minute. Serve hot or clod.
Source: The Book of Miso
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@...> on Dec 24, 1998, converted by MM_Buster v2.0l.
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