Name: Mapa Tofu
Ingredients: 2 tablespoon oil; 1 teaspoon grated gingerroot; 1 teaspoon crushed or minced garlic; 2 small red chilies, minced; 5 mushrooms, thinly sliced; 3 green onions, whites thinly sliced and greens cut into 2" lengths; 16 ounce tofu, pressed and cut into 1/2" cubes; or 12 oz firm tofu; 2 tablespoon red miso creamed with 1/2 cup water; 1 tablespoon shoyu; 1 tablespoon honey; 1 tablespoon cashew or sesame butter; 1/2 teaspoon vinegar; 1 teaspoon arrowroot or cornstarch, dissolved in 2 Tbls water

Mapa Tofu

Ingredients

2 tablespoons oil
1 teaspoon grated gingerroot
1 teaspoon crushed or minced garlic
2 small red chilies, minced
5 mushrooms, thinly sliced
3 green onions, whites thinly sliced and greens cut into 2" lengths
16 ounces tofu, pressed and cut into 1/2" cubes; or 12 oz firm tofu
2 tablespoons red miso creamed with 1/2 cup water
1 tablespoon shoyu
1 tablespoon honey
1 tablespoon cashew or sesame butter
1/2 teaspoon vinegar
1 teaspoon arrowroot or cornstarch, dissolved in 2 Tbls water

Instructions

Serves 3. 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 tofu-mushroom mixture and simmer for 1 minute. Stir in dissolved arrowroot and simmer for about 30 seconds more, or until thick.