2 tb Oil

      1 ts Grated ginger

      1 ts Minced garlic

      2 sm Minced red peppers

      5    Mushrooms, thinly sliced

      3    Green onions, sliced

     16 oz Tofu, cubed

      2 tb Red miso, mixed with 1/2 c

           -- water
      1 tb Soy sauce

      1 tb Honey

      1 tb Tahini

    1/2 ts Vinegar

      1 ts Cornstarch dissolved in 2 tb

           -- water
  Heat oil in wok.  Add ginger, garlic & red peppers. Saute for 3 minutes.
  Add mushrooms & onion whites. Saute for 3 minutes. Add onion greens & tofu
  & saute for 1 minute. Combine miso, soy sauce, honey, tahini & vinegar. Mix
  well.  Stir into saute mixture & simmer for 1 minute. Stir in dissolved
  cornstarch & simmer 30 seconds or till thick. Serve over rice.
  Shurtleff & Aoyagi, "The Book of Tofu"