book - Tofu and Mushrooms Misoyaki en Papillote

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mmm -this is on my 'to try' list

 

 

* Exported from MasterCook *

 

Tofu and Mushrooms Misoyaki en Papillote

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 large carrot

12 button mushrooms

8 fresh or reconstituted shiitake mushrooms

1 pound firm tofu

1/4 cup vegetable stock

2 tablespoons dark miso

2 tablespoons mirin or dry sherry

2 cloves garlic -- minced

2 teaspoons freshly grated ginger

2 teaspoons sesame seeds -- toasted

4 pieces cooking parchment, about 15 x 18-inches

each

1 medium white onion -- cut into 8 wedges

 

Peel or scrub the carrot and cut it crosswise at a slant into 1/2-inch pieces.

Brush or wipe away any loose dirt from the button mushrooms and quarter them.

Remove the stems of the shiitakes and cut the cups iinto 1/4-inch slices. Cut

the tofu into 12 equal-sized pieces. Set these ingredients aside separately.

 

In a small bowl, stir together the vegetable stock, miso, mirin, garlic, and

ginger, until the miso is dissolved. Grind the sesame seeds in a spice grinder

or with a mortar and pestle and add to the mixture. Stir to combine well and

set aside.

 

Preheat the oven to 400F.

 

Fold each piece of parchment paper in half and crease to create 9 x 12-inch

rectangles. Use scissors to cut each folded triangle into a half-heart shape.

Open out the hearts and distribute the tofu pieces evenly among the hearts,

positioning them near the center of each crease. Drizzle each piece of tofu

with a little of the miso mixture as you go.

 

Top the tofu with the button and shiitake mushroona and nestle a few chunks of

carrot and 2 wedges of the onioon alongside each portion. Drizzle the remaining

miso mixture evenly over the contents of the packets.

 

Close the hearts so the edges of the paper meet. Beginning at the rounded end,

fold oover about 1/2 iinch of the paper and crease sharply. Work your way

around the shape of the heart, folding in the edges and creasing sharply in

overlapping pleats. Gently twist the pointy end to seal everything tightly in

the paper packet. Be careful not to tear the paper, or you will have to begin

again with a fresh piece. Repeat this process with the remaining packets.

 

Place the packets in a single layer on a baking sheet, and bake for 15 minutes.

Transfer the packets to warmed serving plates and instruct your guests to pinch

and tear the paper to release the aromatic steam. The contents may then be

lifted out onto the plate and the paper removed from the table and discarded.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 177 Calories; 7g Fat (30.3% calories from

fat); 14g Protein; 20g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 127mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 1 Fat.

 

NOTES : Cooking in parchment paper creates an entree that is marvelously moist

and aromatic, with all the juices intact. This special dish can be served with

simple steamed rice or with boiled soba noodles that have been tossed with a few

drops each of sesame oil, soy sauce, and rice vinegar.

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