Recipe - Ma Pa Tofu

2 tablespoon Oil
1 teaspoon Grated gingerroot
1 teaspoon Crushed or minced garlic
2 small Red chilies; minced
5 Mushrooms; thinly cut or sliced up
3 Green onions; whites thinly
cut or sliced up and greens cut into
2" lengths
16 ounce Tofu; pressed and cut into
1/2" cubes or
12 ounce Firm tofu
2 tablespoon Red miso creamed with:
One half cup Water
1 tablespoon Shoyu
1 tablespoon Honey
1 tablespoon Cashew or sesame butter
One half teaspoon Vinegar
1 teaspoon Arrowroot or cornstarch;
dissolved in:
2 tablespoon Water

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 tofumushroom mixture and simmer for 1 minute. Stir in dissolved
arrowroot and simmer for about 30 seconds more, or until thick.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.