miso garlic sauce
6-8 cloves minced garlic
1/2 cup water (room temp)
1/3 cup mellow white miso
1/3 cup tamari sauce
1/4 cup rice vinegar
2 tbsp toasted sesame oild
2 tbsp liquid sweetener (e.g. agave nectar, maple syrup)
1 tbsp lime juice
2 dashes cayenne pepper
Combine all ingredients in a blender and blend until smooth.
2 bunches mizuna, chopped (this stuff cooks down like spinach)
2 small red peppers, cut into 1/2 in pieces
3 cloves garlic, chopped
1 lb tofu, cut into triangles
enough veg oil for frying
Heat the oil over medium high heat.
Throw in the garlic when the oil is hot, saute until golden brown
Add the tofu, saute for about 5 minutes or until golden
Add the peppers, cook the peppers for a minute
Add the mizuna
Stir everything together, cover and allow the mizuna to wilt, stirring occasionally.
When the veggies have reached their desired consistency toss with the sauce and serve hot over rice or rice noodles. If you use rice noodles you can soak the noodles for about 8 minutes in warm water and then add to the stir fry in the last few minutes of cooking.