Ingredients
-
2
-
1
-
1
-
2
-
5
-
3
-
16
-
2
-
1/2
-
1
-
-
-
-
-
Directions
Chinese-style Tofu Sauce, 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!, I really, really enjoyed this. It’s not a dish that will wow the palette or impress at a dinner party but it is good honest comfort food. I browned my tofu seperately as I like it really brown on the outside and I also let my sauce cook down as when I added the corn flour it thickened up to a soup consistency and I like my Sauce to be thicker and stick to the food. Apart from that I enjoyed the dish very much and will be making again!, I did like this recipe and was really excited to use red miso and cashew butter for the first time. I decided to add some extra veggies to make a stir-fry and not just a sauce. There was plenty of sauce to cover the extra veggies, but despite how much went into the sauce it was still a bit bland for our taste. Needed some more soy sauce and some chilis. Thank you for this recipe, will try again with some additions.
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Steps
|
1
Done
|
Heat the Oil in a Wok (or Skillet/Deep Pan). |
|
2
Done
|
Saute Gingerroot, Garlic, and Red Peppers For 2-3 Minutes. |
|
3
Done
|
Add Mushrooms and Onion Whites and Saute Another 2-3 Minutes. |
|
4
Done
|
Add Onion Greens and Tofu Cubes and Saute For a Minute or So. |
|
5
Done
|
Combine the Miso, Soy Sauce, Honey, Cashew Butter, and Vinegar in a Bowl or Small Glass, Mixing Well. |
|
6
Done
|
Pour This Mixture Into the Wok. |
|
7
Done
|
Let It Simmer For About a Minute While Stirring the Sauce Into the Tofu and Vegetables. |
|
8
Done
|
Stir in the Dissolved Cornstarch, Letting It Simmer Until It Thickens. |
|
9
Done
|
Serve Hot With Rice. |
