Chinese-style Tofu "Sauce"

READY IN: 35mins
Recipe by Seebee

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!

Top Review by PinkCherryBlossom

I really, really enjoyed this. It's not a dish that will wow the palette or impress at a dinner party but it is good honest comfort food. I browned my tofu seperately as I like it really brown on the outside and I also let my sauce cook down as when I added the corn flour it thickened up to a soup consistency and I like my Sauce to be thicker and "stick" to the food. Apart from that I enjoyed the dish very much and will be making again!

Ingredients Nutrition

Directions

  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.

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