Simmered Shiitake Tofu

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* Exported from MasterCook *

 

Simmered Shiitake Tofu

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pound soft tofu

1/2 pound fresh shiitake mushrooms

3 tablespoons rice vinegar

2 tablespoons honey

4 1/2 tablespoons soy sauce

1 cup light vegetable stock

3 teaspoons mirin

1 tablespoon minced gingerroot

1 tablespoon minced garlic

1 red bell pepper -- cut in small dice

1/2 cup sliced water chestnuts

2 1/2 tablespoons minced tarragon

1/4 cup minced scallions

2 tablespoons toasted pine nuts

 

Yield: 4 servings * Prep Time: 20 minutes * Cooking Time: 18 minutes

 

Serve this flavorful tofu dish alone or over a bed of sesame-flavored arame

salad (page 156). You may use dried shiitakes if fresh are unavailable, but you

must increase the amount of stock by 1/4 cup and simmer the mushrooms for 10

minutes before adding them to the tofu.

 

1. Drain the tofu and slice it into 3/4-inch slabs. Place them on a clean

kitchen towel with a second towel on top. Put a light cutting board over the top

towel, press the tofu very gently, and leave it to drain for 30 minutes. Cube

the drained tofu.

 

2. Slice the mushrooms into 1/4-inch-thick strips. In a 10-inch skillet, combine

mushrooms, vinegar, honey, soy sauce, stock, mirin, ginger and garlic. Bring

this to a boil, and cook, stirring occasionally, for about 5 minutes, or until

the mushrooms are soft. Add the tofu and cook, stirring frequently and carefully

so as not to cause the tofu to break apart. Once the cooking liquid has reduced

to about 3 tablespoons, after about 5 minutes, stir in the red pepper and

continue to cook until the peppers are warm through, about 2 minutes. Remove

from the heat and toss in the water chestnuts, tarragon, and scallions. Serve

immediately sprinkled with toasted pine nuts.

 

Cook's Note: The tofu is best if pressed for 30 minutes before cooking. If using

dried shiitakes reduce the amount to 1 1/2 ounces.

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 58 Calories; trace Fat (1.2% calories

from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

1160mg Sodium. Exchanges: 1 Vegetable; 1/2 Other Carbohydrates.

 

 

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