2 tb Oil

1 ts Grated ginger

1 ts Minced garlic

2 sm Minced red peppers

5 Mushrooms, thinly sliced

3 Green onions, sliced

16 oz Tofu, cubed

2 tb Red miso, mixed with 1/2 c

– water 1 tb Soy sauce

1 tb Honey

1 tb Tahini

1/2 ts Vinegar

1 ts Cornstarch dissolved in 2 tb

– 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”