Best Veg: Tofu and Red Chard Hot Pot

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* Exported from MasterCook Mac *

 

Tofu and Red Chard Hot Pot

 

Recipe By : Best Vegetarian Recipes, Martha Rose Shulman page 278

Serving Size : 4 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

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

1 ounce dried shiitake mushrooms -- about 7

3 tablespoons soy sauce

salt to taste

2 teaspoons sugar

2 tablespoons dry sherry or rice wine

2 tablespoons canola oil or peanut oil

1 pound firm regular tofu -- sliced

- or silken tofu

1 red or yellow onion -- thinly sliced

1 large red bell pepper

- cut into thin 2-inch-long strips

2 cloves garlic -- minced

- to 4 cloves

1 tablespoon chopped fresh ginger

2 teaspoons Asian chili paste -- or more to taste

1 bunch red chard -- 1 large or 2 small

- about 1 1 /2 pounds -- more is fine

- stems trimmed and chopped

- leaves washed and chopped

 

Red chard was the inspiration for this wonderful spicy stew. It adds

a red hue to the broth, and the stems contribute texture and crunch

tot he mixture. The hot pot makes a hearty meal when served over

buckwheat noodles or somen; it can also be served with rice or other

grains.

 

1. Put the mushrooms in a bowl and pour in 3 cups boiling water. Let

the mushrooms sit for 15 to 30 minutes, until softened, while you

prepare the other ingredients.

 

2. Remove the mushrooms and squeeze out any liquid over the bowl.

Strain the liquid and add water to measure 3 cups. Add 1 tablespoon

of the soy sauce and salt to taste. Remove and discard the stems from

the mushrooms, and slice the caps about 1/4 inch thick. Set the

mushrooms and stock aside.

 

3.Stir together the remaining 2 tablespoons soy sauce, sugar, and

sherry. Make sure all the sugar has dissolved; set aside.

 

4. Heat 1 tablespoon of the oil in a large heavy nonstick skillet or

wok over medium-high heat. Add the tofu and cook, shaking the pan or

flipping the tofu with a spatula, until golden on both sides, 2 to 4

minutes per side. Or stir-fry, stirring for 3 to 8 minutes. Remove

from the heat and drain on paper towels. Add the remaining 1

tablespoon oil and cook the onion and red pepper until tender,

stirring, about 5 minutes. Add the garlic, ginger, and chili paste

and stir together for a minute, until fragrant. Add the sliced

mushrooms and chard stalks and stir-fry for about 3 minutes. Stir the

soy sauce/sherry mixture and add, along with the tofu. Cook,

stirring, for another minute. Add the soaking liquid from the

mushrooms. Bring to a simmer and simmer for 10 minutes.

 

5. Add the chard and simmer for 3 to 5 minutes, until the chard is

wilted and tender, but still bright. Taste and adjust the seasoning,

adding salt as desired. Serve in wide soup bowls over Asian noodles

or white brown rice.

 

Advance preparation: The hot pot can be prepared through step 2 hours

ahead of serving. Bring back to a simmer and add the chard shortly

before serving (otherwise it loses its bright color). Cook the grains

or noodles before adding the chard.

 

 

 

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Per serving (excluding unknown items): 45 Calories; less than one

gram Fat (3% calories from fat); 2g Protein; 11g Carbohydrate; 0mg

Cholesterol; 783mg Sodium

Food Exchanges: 1 1/2 Vegetable

 

 

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