Mapa Tofu
Ingredients
- 2 tablespoon oil
- 1 teaspoon grated gingerroot
- 1 teaspoon crushed or minced garlic
- 2 small red chilies, minced
- 5 mushrooms, thinly sliced
- 3 green onions, whites thinly sliced and greens cut into 2" lengths
- 16 ounce tofu, pressed and cut into 1/2" cubes; or 12 oz firm tofu
- 2 tablespoon red miso creamed with 1/2 cup water
- 1 tablespoon shoyu
- 1 tablespoon honey
- 1 tablespoon cashew or sesame butter
- 1/2 teaspoon vinegar
- 1 teaspoon arrowroot or cornstarch, dissolved in 2 Tbls water
Instructions
Serves 3. Heat the oil in a wok or skillet. Add gingerroot, garlic, and red chilies, and saute for 2 or 3 minutes. Add mushrooms and onion whites, and saute for 2 or 3 minutes more. Add onion greens and tofu cubes and saute for 1 minute. Combine miso, shoyu, honey, cashew butter, and vinegar; mix well. Stir into tofu-mushroom mixture and simmer for 1 minute. Stir in dissolved arrowroot and simmer for about 30 seconds more, or until thick.