Ingredients for Chinese Style Tofu Sauce
- 1 tablespoon oil
- 1 tablespoon minced ginger
- 2 cloves minced garlic
- Red Bell Peppers
- 8 oz sliced mushrooms
- Green Onions
- Tofu
- Red Miso
- Water
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Smooth Cashew Butter
- Rice Wine Vinegar
- 1 tablespoon cornstarch
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How to Make Chinese Style Tofu Sauce
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
- Add 1 tablespoon minced ginger, 2 cloves minced garlic, and 1-2 finely chopped red chilies (adjust to your spice preference). Sauté for 2-3 minutes until fragrant.
- Add 8 oz sliced mushrooms and 1/2 cup chopped white onion. Sauté for another 2-3 minutes until softened.
- Add 1/2 cup chopped green onion and 14 oz (1 block) firm or extra-firm tofu, cubed. Sauté for 1-2 minutes until lightly browned.
- In a small bowl, whisk together 2 tablespoons white or yellow miso paste, 2 tablespoons soy sauce, 1 tablespoon honey, 2 tablespoons cashew butter (or substitute with tahini or peanut butter), and 1 tablespoon rice vinegar.
- Pour the sauce mixture into the wok.
- Bring to a simmer, stirring gently to coat the tofu and vegetables. Simmer for 1 minute.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Add to the wok and stir until the sauce thickens to your desired consistency (about 1-2 minutes).
- Serve hot over steamed rice. Garnish with extra chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
42g
Fat
10g
Carbs
6g
