See below ingredients and instructions of the recipe
2 tb Oil -- water
1 ts Grated ginger 1 tb Soy sauce
1 ts Minced garlic 1 tb Honey
2 sm Minced red peppers 1 tb Tahini
5 Mushrooms, thinly sliced 1/2 ts Vinegar
3 Green onions, sliced 1 ts Cornstarch dissolved in 2 tb
16 oz Tofu, cubed -- water
2 tb Red miso, mixed with 1/2 c
Heat oil in wok. Add ginger, garlic and red peppers. Saute for 3
minutes. Add mushrooms and onion whites. Saute for 3 minutes. Add
onion greens and tofu and saute for 1 minute. Combine miso, soy sauce,
honey, tahini and vinegar. Mix well. Stir into saute mixture and simmer
for 1 minute. Stir in dissolved cornstarch and simmer 30 seconds or
till thick. Serve over rice.
Shurtleff and Aoyagi, "The Book of Tofu"