Chinese Style Bean Sauce With Tofu
beans, chinese, sauces, vegetarian
2 tablespoon oil
1 teaspoon grated ginger
1 teaspoon minced garlic
2 small minced red peppers
5 mushrooms, thinly sliced
3 green onions, sliced
16 oz tofu, cubed
2 tablespoon red miso, mixed with
1/2 cup water
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon tahini
1/2 teaspoon vinegar
1 teaspoon cornstarch dissolved in
2 tablespoon 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"
Yield: 3 servings