Braised Tofu in Mushroom Sauce

When the cold nights of fall come calling, warm your belly with this hearty braised tofu and mushroom dish. I found this scrumptious vegan dinner recipe in Laura B. Russell’s recently released cookbook The Gluten-Free Asian Kitchen (Celestial Arts, August 2011). Unlike meat-based braised recipes, this vegan braising recipe takes minutes.

Braised Tofu in Mushroom Sauce

Serves 4

Recipe featured in The Gluten-Free Asian Kitchen by Laura B. Russell.

Ingredients:

• 1/4 cup potato starch

• 2-1/2 tablespoons vegetable oil, divided

• 1 pound firm tofu, cut into 1-1/2 by 1/2-inch cubes, drained on paper towels for 15 minutes

• Salt

• Freshly ground black pepper

• 3 cloves garlic, minced

• 1 tablespoon minced fresh ginger

• 1/4 pound shiitake mushrooms, thinly sliced

• 1/4 pound green beans, cut into 1/2-inch lengths

• 1 tablespoon tamari

• 1 tablespoon sake

• 1/2 teaspoon sugar

• 1 cup mushroom broth

• Red jalapeno, thinly sliced

Directions:

1. Put potato starch on a small plate.

1. Heat 1 tablespoon oil in a large nonstick frying pan over medium-high heat.

1. Season tofu with salt and pepper and dip two larger sides in potato starch, tapping off excess.

1. Add tofu to the pan and cook until light golden, 2 to 3 minutes per side. Transfer tofu to a clean plate and wipe out the pan.

1. In the same pan, heat remaining oil over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute.

1. Add mushrooms and green beans and cook, stirring occasionally, until mushrooms soften, about 3 minutes.

1. Stir in tamari, sake, and sugar. Add broth and bring to a simmer.

1. Add tofu to the pan, cover, and simmer gently, turning tofu once, until heated through, 10 to 15 minutes.

1. Sprinkle with jalapeno and serve.

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