vegan: mushroom and tofu stew

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Mushroom and Tofu Stew from China

 

Recipe By :Troth Wells 2001 Global Vegetarian Cooking

Serving Size : 3 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

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

1 cup vegetable stock

2 tablespoons mushroom soy sauce

or dark soy sauce

1 teaspoon sugar

oil -- for frying

8 ounces sliced mushrooms

4 ounces tofu -- diced

2 finely chopped scallions -- divided use

1 tablespoon cornstarch -- dissolved in

a little cold water

GARNISH:

1 teaspoon sesame oil -- for sprinkling

1 tablespoon sweet red chile sauce

or 1 tsp thinly sliced red chile pepper -- cored

or pinch red chile flakes

white pepper

 

1. Mix stock with soy sauce and sugar.

 

2. Pour some oil into a wok; on a high heat stir fry the mushrooms for a minute.

Drain on paper towels.

 

3. Add a little more oil to the wok and on high heat fry the tofu for a minutes.

Return the mushrooms to the wok and add half the scallions, then pour in the

stock mixture. Bring to the boil and simmer for 2 to 3 minutes. Add the

cornstarch mixture and stir quickly.

 

4. Transfer to a warm serving dish and sprinkle on the aromatic sesame oil, the

remaining scallion, chili and white pepper.

 

VARIATION: Add a carrot cut into julienne sticks, and also a tablespoon of dry

sherry.

 

Description:

" VEGAN: soupy winter warmer, serve with rice, bok choy greens, julienned

carrots "

Cuisine:

" Chinese "

Source:

" Quick and Easy Recipes from Around the World "

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Per Serving (excluding unknown items): 141 Calories; 5g Fat (29.7% calories from

fat); 7g Protein; 19g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 1237mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0

Other Carbohydrates.

 

NOTES : This tofu dish is a simple, soupy winter warmer, which would go well

with plain boiled rice and stir-fried bok choi greens. Chinese cooking uses the

more pungent variety of white pepper as a seasoning. If not available, black

pepper may be used. Mushroom soy sauce has a rich mushroomy flavor and can be

used as a dip. Salty, it stores well. Recipe from Dinyar Godrej, Rotterdam,

Holland.

 

Nutr. Assoc. : 0 1396 2130706543 0 0 0 0 4845 0 1582 0 0 0 2130706543 2130706543

0

 

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