2 tbsp oil
1 tsp grated ginger
1 tsp minced garlic
2 small minced red peppers
5 mushrooms, thinly sliced
3 green onions, sliced
16 oz tofu, cubed
2 tbsp red miso, mixed with 1/2 c - water
1 tbsp soy sauce
1 tbsp honey
1 tbsp tahini
1/2 tsp vinegar
1 tsp cornstarch dissolved in 2 tb - wate, r
Directions
Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3
minutes. Add mushrooms & onion whites. Saute for 3 minutes. Add onion
greens & tofu & saute for 1 minute. Combine miso, soy sauce, honey,
tahini & vinegar. Mix well. Stir into saute mixture & simmer for 1
minute. Stir in dissolved cornstarch & simmer 30 seconds or till
thick. Serve over rice.
Shurtleff & Aoyagi, "The Book of Tofu"
Servings: 3 servings
Bean Sauce With Tofu Recipe brought to you by Recipe Ideas
Categories: Bean; Sauce; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into antiquity, certainly as far back as the Egyptians, and potentially, even further back. Interesting though that is, mostly, these early records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are a few clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Moving on, there were a couple of interesting recipe books from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian curry that is popular today, but rather recipes for the types of meals on the tables of the upper classes of that time. During the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve the best banquets, and because of this the best chefs and their collection of recipes increased in prestige. However, it was during the nineteenth century that cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes to help cooks of their time. By the time we get to the twentieth century, cookery books were in high demand, due to higher levels of literacy, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV brings us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Bean Sauce With Tofu recipe.
