Directions:
- Heat the oil in a wok (or skillet/deep pan).
- Saute gingerroot, garlic, and red peppers for 2-3 minutes.
- Add mushrooms and onion whites and saute another 2-3 minutes.
- Add onion greens and tofu cubes and saute for a minute or so.
- Combine the miso, soy sauce, honey, cashew butter, and vinegar in a bowl or small glass, mixing well.
- Pour this mixture into the wok.
- Let it simmer for about a minute while stirring the sauce into the tofu and vegetables.
- Stir in the dissolved cornstarch, letting it simmer until it thickens.
- Serve hot with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.95 Kcal (1553 kJ) | ||
| Calories from fat | 193.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.45g | 33% | |
|---|---|---|---|
| Sodium | 780.45mg | 33% | |
| Potassium | 274.64mg | 6% | |
| Total Carbs | 21.79g | 7% | |
| Sugars | 12.23g | 49% | |
| Dietary Fiber | 5.32g | 21% | |
| Protein | 22.22g | 44% | |
| Vitamin C | 81.5mg | 136% | |
| Vitamin A | 2mg | 66% | |
| Iron | 37.6mg | 209% | |
| Calcium | 312.4mg | 31% | |
| Amount Per 100 g | |||
| Calories | 96.92 Kcal (406 kJ) | ||
| Calories from fat | 50.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 33% | |
|---|---|---|---|
| Sodium | 203.91mg | 33% | |
| Potassium | 71.75mg | 6% | |
| Total Carbs | 5.69g | 7% | |
| Sugars | 3.2g | 49% | |
| Dietary Fiber | 1.39g | 21% | |
| Protein | 5.8g | 44% | |
| Vitamin C | 21.3mg | 136% | |
| Vitamin A | 0.5mg | 66% | |
| Iron | 9.8mg | 209% | |
| Calcium | 81.6mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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