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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Definitely a comfort food, this can be the main course with rice rather than just a 'sauce' to put over the rice! If you're desperate and without cashew or sesame butter, try experimenting with tahini and/or peanut butter. Note: I have no idea how long it takes to chop the vegetables, and I realize the minutes don't add up to the total cook time. What can I say, I'm slow...but I sure can cook! 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:
1. Heat the oil in a wok (or skillet/deep pan).
2. Saute gingerroot, garlic, and red peppers for 2-3 minutes.
3. Add mushrooms and onion whites and saute another 2-3 minutes.
4. Add onion greens and tofu cubes and saute for a minute or so.
5. Combine the miso, soy sauce, honey, cashew butter, and vinegar in a bowl or small glass, mixing well.
6. Pour this mixture into the wok.
7. Let it simmer for about a minute while stirring the sauce into the tofu and vegetables.
8. Stir in the dissolved cornstarch, letting it simmer until it thickens.
9. Serve hot with rice.
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