Ingredients:

2 tblsp oil 1 tsp grated gingerroot 1 tsp crushed or minced garlic 2 small red chilies, minced 5 mushrooms, thinly sliced 3 green onions, whites thinly sliced and greens cut into 2" lengths 16 oz tofu, pressed and cut into 1/2" cubes; or 12 oz firm tofu 2 tblsp red miso creamed with 1/2 cup water 1 tblsp shoyu 1 tblsp honey 1 tblsp cashew or sesame butter 1/2 tsp vinegar 1 tsp arrowroot or cornstarch, dissolved in 2 tblsp water Heat the oil in a wok or skillet. Add gingerroot, garlic, and red chilies, and saute for 2 or 3 minutes. Add mushrooms and onion whites, and saute for 2 or 3 minutes more. Add onion greens and tofu cubes and saute for 1 minute. Combine miso, shoyu, honey, cashew butter, and vinegar; mix well. Stir into tofumushroom mixture and simmer for 1 minute. Stir in dissolved arrowroot and simmer for about 30 seconds more, or until thick.