Monday, May 26, 2014

Braised Tofu in Mushroom Sauce


Tofu and mushrooms are a great combination and this flavorful recipe makes for an easy weeknight dinner with Asian flavors.  Serve over rice with a side of steamed edamame.


Braised Tofu in Mushroom Sauce
From The Gluten-Free Asian Kitchen
Serves 4

1/4 cup potato starch
2 1/2 Tblsp vegetable oil, divided
1 lb firm tofu, cut into 1 1/2 x1/2" cubes, drained on paper towels for 15 minutes
3 cloves garlic, minced
1 Tblsp fresh ginger, minced
1/4 lb shitake mushrooms, thinly sliced
1/4 lb green beans, cut into 1/2" lengths
1 Tblsp tamari (gluten-free)
1 Tblsp dry sherry
1/2 tsp sugar
1 cup mushroom broth (gluten-free)

Put the potato starch in a small plate.  Season the tofu with salt and pepper, then dredge the two larger sides in potato starch to coat.  Tap off excess starch.

Heat 1 Tblsp of oil in a large non-stick pan over med-high heat. Fry the tofu 2-3 minutes per side until light golden. Transfer tofu to a clean plate.

Heat 1 1/2 Tblsp oil in the same pan and add the garlic and ginger. Fry until fragrant, about 1 minute.  Add the mushrooms and green beans, cook stirring occasionally until mushrooms are soft, about 3 minutes.  Stir in the tamari, sherry and sugar.  Add the broth and bring to a simmer.

Add the tofu cubes, cover and simmer until heated through, about 10 minutes.  Serve hot over rice.

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