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. ---------------------------------------------------------------------------
Nutrition
Ingredients
