This Can't Be TOFU! - Tofu and Mushrooms Braised in a Sweet-and-Sour Sauce

[Guest guest]

* Exported from MasterCook *

 

Tofu and Mushrooms Braised in a Sweet-and-Sour Sauce

 

Recipe By :This Can't Be TOFU! - Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

The Sauce

2 heaping tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

2 tablespoons molasses or brown sugar

1 tablespoon mushroom soy, tamari, or regular soy sauce

1 tablespoon tomato paste

3/4 cup red wine

2 large garlic cloves -- pressed

1/3 cup water

The Tofu and Vegetables

1 carton regular or firm tofu -- drained

5 teaspoons peanut oil

salt and freshly ground black pepper

1 large onion -- diced into 1/2-inch squares

1 red bell pepper -- cut into large, irregular pieces

1 yellow bell pepper -- cut into large, irregular pieces

1/4 teaspoon dried thyme

12 ounces mushrooms (mixed brown, white, and

shiitakes are good)

2 Roma tomatoes -- peeled and diced

2 cups snow peas, broccoli florets, or other

vegetable

1/4 cup chopped parsley or cilantro

 

Combine all the sauce ingredients in a bowl and set aside.

 

Heat a nonstick skiller and brush with 1 teaspoon of the oil. Add the tofu and

cook over medium-high heat until golden-brown on the bottom. Turn and cook

until the other surfaces are golden as well. Season with salt and pepper and

set aside.

 

Add the remaining oil to a wide pot, such as a Dutch oven. Turn the heat to

high, add the onion, bell peppers, and thyme. Cook, stirring occasionally,

until they begin to brown in places and a film appears on the bottom of the pot,

after several minutes. Be sure to let the ingredients cook WITHOUT stirring at

1/2-minute intervals so that they'll brown. You can use this time to quarter

the mushrooms and prepare the snow peas or broccoli.

 

Add the mushrooms and continue cooking, again stirring occasionally, until they

are seared in places. Add 1 teaspoon salt and grind in plenty of black pepper.

Once a number of the mushrooms have gained some color, stir in the sauce,

scraping up the goodies from the bottom of the pan. Reduce the heat to low, lay

the tofu over the vegetables, and cover the pot. Cook for 15 minutes. During

the last 5 minutes add the tomatoes.

 

Blanch the snow peas or broccoli florets in boiling salted water.

 

Stir in the parsley and spoon the vegetables and their sauce over rice or

noodles, adding the snow peas last.

 

To give the tofu some color and visual distinction, I brown it in a nonstick or

cast-iron pan just barely coated with oil, or, for more chewiness, deep-fry it

until golden. The inclusion of snow peas, broccoli florets, yellow squash,

braised spinach, or another brightly colored and simply cooked vegetable added

at the end can make the dish much more vibrant.

 

Note: I noticed the recipe says nothing on how to cut the tofu. I assume the

package would be cut in four slabs.

 

 

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

 

Per serving: 138 Calories (kcal); 6g Total Fat; (48% calories from fat); 2g

Protein; 13g Carbohydrate; 0mg Cholesterol; 237mg Sodium

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

Other Carbohydrates

 

 

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