2 tb Oil
1 ts Grated gingerroot
1 ts Crushed or minced garlic
2 sm 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 tb Red miso creamed with:
1/2 c  Water
1 tb Shoyu
1 tb Honey
1 tb Cashew or sesame butter
1/2 ts Vinegar
1 ts Arrowroot or cornstarch;
-dissolved in:
2 tb 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 tofu-mushroom mixture and simmer for 1 minute. Stir in dissolved
arrowroot and simmer for about 30 seconds more, or until thick.