Chinese Style Tofu Sauce Recipes

CHINESE-STYLE TOFU "SAUCE"

Chinese-style Tofu

Definitely a comfort food, this can be the main course with rice rather than just a 'sauce' to put over the rice! If you're desperate and without cashew or sesame butter, try experimenting with tahini and/or peanut butter. Note: I have no idea how long it takes to chop the vegetables, and I realize the minutes don't add up to the total cook time. What can I say, I'm slow...but I sure can cook!

Provided by Seebee

Categories Sauces

Time 35m

Yield 3 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 249.2, Fat 15.6, SaturatedFat 2.2, Sodium 772.5, Carbohydrate 18.1, Fiber 2.7, Sugar 10.5, Protein 13.6

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