Chinese-Style Tofu Sauce

• 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

1. Heat the oil in a wok (or skillet/deep pan).
2. Saute gingerroot, garlic, and red peppers for 2-3 minutes.
3. Add mushrooms and onion whites and saute another 2-3 minutes.
4. Add onion greens and tofu cubes and saute for a minute or so.
5. Combine the miso, soy sauce, honey, cashew butter, and vinegar in a bowl or small glass, mixing well.
6. Pour this mixture into the wok.
7. Let it simmer for about a minute while stirring the sauce into the tofu and vegetables.
8. Stir in the dissolved cornstarch, letting it simmer until it thickens.
9. Serve hot with rice.

oil, gingerroot, garlic, red bell peppers, mushrooms, green onions, red miso, water, soy sauce, honey, butter, rice wine vinegar, cornstarch, water

Taken from www.food.com/recipe/chinese-style-tofu-sauce-63036 (may not work)