Chinese-style Tofu "Sauce"
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
3
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
- Heat the oil in a wok (or skillet/deep pan).
- Saute gingerroot, garlic, and red peppers for 2-3 minutes.
- Add mushrooms and onion whites and saute another 2-3 minutes.
- Add onion greens and tofu cubes and saute for a minute or so.
- Combine the miso, soy sauce, honey, cashew butter, and vinegar in a bowl or small glass, mixing well.
- Pour this mixture into the wok.
- Let it simmer for about a minute while stirring the sauce into the tofu and vegetables.
- Stir in the dissolved cornstarch, letting it simmer until it thickens.
- Serve hot with rice.
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Reviews
-
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!
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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.
RECIPE SUBMITTED BY
Seebee
United States
I'm an "ovo-vegan" and while some may find that restrictive, believe me, I don't miss out on yummy food! I often would rather stay home and whip up something from whatever I have on hand than go out to restaurants.
I'm a student at a community college (although I may return to Columbia next year...I know, big difference!). I'm taking an environmental science course right now, which has seriously effected the way I view our world. Eating organically grown foods has suddenly become a priority for me!
If you want to do your part for our world, remember this: have NO MORE THAN TWO CHILDREN. I know, your first thought in response to that is "But ME in (America or other economically sound, technologically advanced, and highly educated country) in my station in society having kids isn't the problem. MY children would (educated, spiritual, kind-hearted, beautiful...fill in your adjective here) and would be part of the solution to the problems!"
Well, yes, but it's really not fair to your anyone, that child included. Every person you bring into the world will require an American/Western lifestyle, meaning drive cars, live in a comfortable home, require a job, use water...all of which taxes our earth's resources to a ridiculous extent. (A whole lot more so than developing nations, who have their own set of woes--mainly living the way they are because someone else is restricting them to benefit people like us) People, we're growing in numbers so fast and demanding more and more of our world, we're going to crash. If not in the lifetime of your children or grandchildren, then in the generation after that. Is that fair to that/those children you have, ahem, more than two? With everyone having two kids only, at least we'll level off our population.
Sigh.
Okay, so do the right thing, avoid mass-agriculture if you can while you cook, and enjoy our priveledged life without being selfish. :-)