Pasta - Tofu Borguignon

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* Exported from MasterCook *

 

Tofu Borguignon

 

Recipe By :Miyoko Nishimoto Schinner, Now & Zen Epicure: Gourmet Cuisine for

the Enlightened Palate

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound frozen tofu -- thawed

1 1/4 cups red wine

5 tablespoons mirin

5 tablespoons soy sauce

2 to 3 tablespoons miso

2 cloves garlic -- minced

2 tablespoons red wine OR balsamic vinegar

1/2 cup unbleached white OR whole wheat pastry

flour

3 tablespoons oil

1 medium onion -- finely chopped

12 ounces mushrooms -- sliced

3/4 cup frozen peas

2/3 cup rich soy cream OR soy milk

(approximately)

1 to 2 teaspoons kuzu, arrowroot, OR cornstach to thicken,

if necessary

 

This rich, tasty creation brims with mushrooms and chewy pieces of tofu in an

aromatic red wine sauce. It will taste as if it took hours to prepare, although

it can be whipped up in less than a half-hour (not including the time needed for

marinating the tofu). If possible, make your own fettucine to serve with it.

Although best with pasta, it can also be served with brown rice or crusty bread

to soak up the delicious sauce. Tempeh can be substituted for tofu but it can't

duplicate frozen tofu's chewy texture.

After tofu has thawed, press gently in both hands to extract as much water as

possible. Cut into squares about 3/8 " x 1 " x 1 1/4 " . Mix red wine, mirin.

soysauce, miso, garlic, and vinegar, and marinate tofu in mixture for at least

30 minutes (up to several hours). Remove tofu one piece at a time and squeeze

lightly to remove some, but not all, of the absorbed marinnade. Measure

remaining marinade - you should have about 1 1/2 cups. If you have too much,

sprinkle some back onto tofu; if not enough, squeeze tofu a bit more. Flour

tofu lightly and saute in 2 tablespoons oil on both sides until brown and

crispy. Remove from pan and set aside. Wipe out skillet with a paper towel and

add another tablespoon of oil. Add chopped onion, cover, and saute until

tender, then add mushrooms and cover again. Cook over low heat about 5 minutes

until mushroom juices begin to ooze out. Add remaining marinade and simmer for

another 10 minutes. Add green peas and cook for another two m!

inutes. Add soy milk or soy cream and cook another minute or two. It should

thicken, but if it does not, dissolve a teaspoon or two of arrowroot or kuzu in

a little more soy milk and add, stirring constantly, until sauce has some body.

Add tofu pieces, cook another 3 minutes. Adjust seasonings and add more soy

cream, if necessary. Serve immediately over cooked pasta.

Tempeh Bourguignon: Substitute 8 ounces tempeh for tofu. Marinate for at least

1 hour, then bake the pieces on an oiled sheet for about 20 minutes in 350F oven

or until browned. The rest of the recipe is the same, but the vinegar may be

increased to 3 tablespoons, if desired..

 

 

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Per serving: 493 Calories (kcal); 19g Total Fat; (36% calories from fat); 21g

Protein; 52g Carbohydrate; 0mg Cholesterol; 6383mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0