Thursday, August 28, 2014

Braised Tofu Mushroom

Braised Tofu Mushroom 

Turns out this is my first vegan post. I decided to make something nice for the other half  and when he told me he has tried his hands at Chinese food while I was away in Calcutta I decided I would make a Chinese spread for him. Now my husband is vegetarian which proved to me a challenge since most of the Chinese dishes that I know of are strictly non vegetarian and even the ones with lots of vegetables contain some form of meat.

Well all I did was chuck out the meat and make a braised tofu mushroom for the hubby.

Serves 2 to 3

200gm tofu cut into rectangular cubes
150gm button mushrooms
1 tbsp dark soy sauce
3/4th cup water
2 tsp cornflour
2 large cloves of garlic
1 scallion
1 tsp chopped ginger
1 tbsp oil
2 ripe red chili
Salt as per taste

For the marinate :-

2 tsp rice wine vinegar (or any white vinegar)
2 tsp soy sauce

Oil for frying

Marinate the tofu with the rice wine vinegar and soy sauce for 1 hour. In the meantime mince the garlic and ginger, slice the scallion bulb and finely chop the scallion green and red chili and halve the mushrooms. Whisk the cornflour with 2 tbsp water and make a smooth paste

Now shallow fry  the tofu till its golden brown on both sides. Don't forget to turn them over and take care not to burn them.

Keep aside the  tofu and heat 1 tbsp oil and add the minced ginger and garlic along with the scallion bulb and saute and add the mushrooms. Let it get cooked and sprinkle salt and then add the soy sauce , chopped chili and half the finely chopped scallion green. Saute for 1 minute and add the tofu and after half a minute of tossing them about add the rest of the water and bring to a boil and simmer for 6 minutes or so and add the cornflour mixed with water and keep stirring to make a thick sauce. Garnish with the remaining finely chopped scallion green and serve with some fried rice.

1 comment:

  1. My first memory of tofu is Rachel disguising a cheesecake as a tofu cake in one episode of 'Friends'. Since then, my feelings for tofu has come a long way. Your recipe just elevated them.