Toomay125: Tofu with Mushrooms and Miso

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Tofu with Mushrooms and Miso

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 4 Preparation Time :0:00

Categories : stir-fry dishes vegan

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound firm tofu

1 tablespoon canola oil

1 clove garlic -- minced

1 small onion -- chopped

1 medium green bell pepper -- chopped

6 large mushrooms -- sliced

1 tablespoon dried basil

1 pinch salt -- scant

2 tablespoons miso

1/4 cup water

2 tablespoons fresh parsley -- minced

1 tablespoon cider vinegar

 

This simple saute, quickly concocted from favorite ingredients, will

appear on your table frequently.

 

Serves 4.

 

Dice the tofu into 1/2 inch cubes and wrap in a tea towel to remove

excess moisture. Heat the oil in a wok or heavy skillet over medium heat

and saute the garlic, onion, bell peppers, mushrooms, basil, and salt

for 5 minutes, stirring frequently. Add the tofu and saute 5 minutes

longer. Whisk the miso into 1/4 cup water until smooth. Add to the

skillet, along with the parsley and vinegar. Turn off theat and stir in

the hot pan until everthing is well combined. Serve hot.

 

Recommended companion dishes:

Steamed Basmati Rice (page 50) and East/West Salad (page 64).

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 210

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving: 202 Calories; 12g Fat (48% calories from fat); 16g Protein;

13g Carbohydrate; 0mg Cholesterol; 363mg Sodium

Food Exchanges: 2 Lean Meat; 1 Vegetable; 1 Fat; 1/2 Other Carbohydrates

 

NOTES : Almost Instant, Vegan

 

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