- 3 1/2
tablespoons red, barley, or hatcho miso
- 3
teaspoons
honey
- 7 ounce
deep-fried
tofu, cut into 1/2- inch strips
- 1 1/2
teaspoons minced garlic
- 1 large
onion, thinly sliced
- 1/2 cup
stock or water
- 2
teaspoons sake or white wine
- 2
tablespoon oil
- 5 green
peppers, cut lengthwise into sixths
Combine the
first five ingredients in a saucepan and
bring to a boil. Cover and simmer for 5
minutes, then remove from heat.
Heat
a wok or skillet and coat with the oil. Add
garlic and saute for 30 seconds.
Increase
heat to high, add green peppers and onion,
and saute for 3 minutes more. Add deep-fried
tofu and any remaining cooking broth, then
cook, stirring constantly, for 1 minute.
Serve
hot or cold. |
