Food > Recipe Directory > Courses/Meal Type > Main Course > Tofu or Tempeh Braised with Mushrooms

Tofu or Tempeh Braised with Mushrooms Recipe

Tofu or Tempeh Braised with Mushrooms

Homemakers Best Tested
By
Andrew Chase
Both tofu and tempeh absorb the rich and multi-layered mushroom flavour of this satisfying dish. Tempeh, furthermore, adds an earthy, fermented note, but for a milder soy flavour, use firm or frozen tofu. Look for dried shiitake mushrooms with nice thick caps.

Ingredients

12 dried shiitake mushrooms
2 tbsp  (30 mL)  peanut or vegetable oil
2 shallots, finely chopped
6 thin slices gingerroot
8 oz  (250 g)  large cremini or white mushrooms, halved
1/4 cup  (60 mL)  sake or dry white wine, or 2 tbsp/30 mL Chinese rice wine or dry sherry
3 tbsp  (45 mL)  soy sauce
2 tbsp  (30 mL)  Chinese rock sugar, or 1 tbsp/15 mL each granulated and brown sugars
1 pkg  (425 g)  firm tofu or frozen tofu or 1 pkg (250 g) tempeh, cut in 1-inch/2.5 cm cubes
1 lb  (500 g)  Yukon gold or white potatoes, peeled and cut in large chunks
6 oz  (175 g)  king oyster mushrooms, sliced lengthwise, or oyster mushrooms, trimmed
1 green onion, thinly sliced

Preparation

Soak shiitake mushrooms in 2-1/2 cups/625 mL tepid water until soft, 30 to 60 minutes; drain, lightly squeezing out excess moisture into bowl, and remove stalks (save for stockpot). Pour soaking liquid into measuring cup, discarding all sediment; add enough water to make 2-1/2 cups/625 mL. Set aside.

In large saucepan, heat oil over medium-high heat; fry shallots, ginger and shiitake caps until shallots are golden, 3 to 5 minutes. Add cremini mushrooms; sauté until edges are golden, 1 to 2 minutes.

Stir in sake, then soy sauce, sugar and reserved soaking liquid; bring to simmer. Add tofu and simmer, covered, for 10 minutes.

Add potatoes; simmer, stirring occasionally, until tender, 20 to 25 minutes.

Stir in king oyster mushrooms; simmer until tender-crisp, 1 to 2 minutes. If necessary, increase heat to high and boil until sauce is thick enough to lightly coat ingredients. Plate and sprinkle with onion.

Makes 4 to 6 servings

Serving(s)
4 to 6
Nutritional Information
Per each of 6 servings: about
Calories 243
Protein 12 g
Fat (total) 8 g
Sat. Fat 1 g
Carbohydrate 34 g
Fibre 3 g
Cholesterol 0 mg
Sodium 469 mg
Calcium 5 % RDI
Iron 15 % RDI
Vitamin A 4 % RDI
Vitamin C 8 % RDI
Folate 22 % RDI

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Source

Homemakers Magazine: October 2007

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