Chinese Style Bean Sauce With Tofu Recipe


Ingredients

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

 

 

Chinese Style Bean Sauce With Tofu Recipe brought to you by Recipe Ideas


Categories: Asian; Bean; Chinese; Sauce; Vegetable


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It is possible to follow the history of written recipes back into antiquity, in fact as far back as the ancient Egyptians, and possibly even further. In practice though, in the main part, these old recipes were just basic pictorial recipes for food preparation.

In fact, the most ancient recipe discovered, according to historians are some tablets in the Sumerian language which describe the preparation 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 exhilarated and blissful.

Later on, there are some interesting books which date from the 1300s - one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that appears on menues today, but instead descriptions of the types of meals on the tables of the upper classes of those days.

For the centuries that followed, the wealthy families of the West strove to offer the most exotic banquets, and consequentially cooks and their recipes were greatly in demand. Notwithstanding that, it was during the 19th century that formal cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes of the day.

The introduction of the TV brought us TV chefs and the accompanying recipe books.

Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on this web site.

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We hope you enjoy this Chinese Style Bean Sauce With Tofu recipe.

 


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