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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
gingerroot	1	teaspoon	grated	1.6	0.3554	0.0364	0.015
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
red bell pepper	2		minced cut	-	-	-	-
mushroom	5		sliced	-	-	-	-
green onion	3		sliced cut	57.51	12.2262	2.0661	1.0011
tofu	16	ounces	cut	653.1723	12.6099	78.3353	39.5532
red miso	2	tablespoons	creamed	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
honey	1	tablespoon		-	-	-	-
cashew butter	1	tablespoon		93.92	4.4112	2.8096	7.9056
rice wine vinegar	1/2	teaspoon		-	-	-	-
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
water	2	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.