• 1 tbsp. olive oil
  • 1 onion, sliced into thin crescents
  • 4-5 fresh shitake mushrooms, sliced thin (discard the stems)
  • 1/2 cup dried maitake mushrooms, soaked and sliced thin in 1/2 cup of water (reserve the soaking water)
  • 1 head broccoli, florets
  • 1/4 head red cabbage, chopped
  • 1/2 bunch cilantro, minced
  • 2 inches fresh ginger, peeled and minced
  • Juice of 2 limes
  • 2-3 tbsp. sweet white miso
  • 1 tbsp. shoyu
  • 6 ounces tofu, cubed

Sauté onion and ginger in olive oil for 2 minutes.  Add mushrooms, carrots, broccoli, cabbage and cover and cook for 3-5 minutes.  Mix cilantro, lime juice, miso and reserved mushroom water, and add to pan with tofu.  Cover and cook for 3-5 minutes.